creamy carrot soup with cinnamon

Method

Calories: 83

1. Remove the paddle from the bowl.
2. Peel the potatoes and carrots, wash and cut them into large pieces. Clean the leek and cut it into pieces
3. Put the vegetables in the bowl along with the oil, close the lid, select the "POT" program, set power level 4, set 45 minutes and press the program start/stop button.
4. In the meantime, prepare a bunch of bay leaf and thyme, tying the sprigs together with kitchen time and add it to the bowl.
5. When the vegetables are cooked, remove the bunch of herbs, pour the soup into a separate bowl, sprinkle with salt and pepper, add the cinnamon and blend using a stick blender until the mixture is creamy and uniform.
6. Pour into individual serving bowls and drizzle with oil.