Cream of vegetables with cinnamon

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  • 500gr carrots
  • 250gr potatoes
  • 6 shallots
  • 4 tablespoons Cinnamon oil
  • 20 gr butter
  • 4 bay leaves
  • 3 sprigs of thyme
  • 1 teaspoon brown sugar
  • Salt, pepper and chives to taste


Wash, peel and cube the carrots, potatoes and four shallots. Put the chopped vegetables into a saucepan with a liter of water.

Prepare and add a herb bag with thyme and bay leaves, simmer for 30 minutes. When the vegetables are ready remove the herb bag and blend to get a velvety texture. Season with salt, pepper and drizzle in 4 tablespoons Cinnamon oil.

In a separate pan add the other two shallots, finely chopped with 20 g butter, when the onions are translucent but not burnt, add the sugar and caramelise.

Serve the cream of vegetables, garnished with caramelised shallots and chopped chives.

Recipe of Massimo Cairati