Carrot Soup with Cinnamon Oil and Coconut Cream

Rich carrot soup spiced with fresh ginger and thickened with sweet potato, served with a drizzle of cinnamon oil and creamy coconut milk.

Carrot Soup
2 tbl extra virgin olive oil
1/2 small sweet onion, minced
1 garlic clove, minced
salt and pepper
1/8 tsp cinnamon
1 tsp minced fresh ginger
1 lb carrots, peeled, small dice
1 small sweet potato, peeled, small dice
3 cups no-chicken vegetable broth
1 1/2 cup water
1/2 cup coconut milk, plus more for drizzling

In a large pot, saute the onions in oil over medium heat until soft and translucent, 5 minutes. Season with salt, pepper and cinnamon. Add the garlic and ginger and toast 1 minute more. Add the carrots, sweet potato, vegetable broth, water and bring to a boil. Reduce to a simmer and cook until the carrots and potato are completely tender, 15-20 minutes.
Transfer to a blender and blend until smooth. I had to add a bit more water so the blender could get going. Bring back to the heat and add 1/2 cup coconut milk. Warm back up and season with salt and pepper to taste.
Serve with a drizzle of coconut milk and cinnamon oil.

Cinnamon Oil
1/4 cup extra virgin olive oil
1/8 tsp ground cinnamon

Combine the olive oil and cinnamon in a pan and slowly warm. Once warm, remove from heat and cool to room temp. Drizzle over soup.