Cinnamon Spiced Pea And Carrot Soup

• 4 Tablespoons Butter
• 1 whole White Onion, Diced
• 8 whole Carrots, Diced
• 1/4 cups Parsley, Chopped
• 2 Tablespoons Cinnamon
• 2 Tablespoons Sugar
• 1 Tablespoon Salt
• 1 teaspoon Pepper
• 6 cups Water
• 1-1/2 cup Frozen Peas
• 1 cup Whipping Cream

1. 1. Melt the butter in a large saucepan over low heat. Once melted, increase the heat to medium-high and saute the onion and carrot for about 5 minutes. Add in the parsley, cinnamon, sugar, salt, and pepper.
2. 2. Pour in the water. Bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, until vegetables are tender.
3. 3. Add in the peas and cook for another 5 minutes.
4. 4. In a small bowl, whip the whipping cream using a hand mixer. Continue to whip until soft peaks form, which will take 7-10 minutes.
5. 5. Serve the soup in a bowl and top with a spoonful of whipped cream.

butter, white onion, carrots, ubc, cinnamon, sugar, salt, pepper, water, frozen peas, whipping cream

Taken from tastykitchen.com/recipes/soups/cinnamon-spiced-pea-and-carrot-soup/ (may not work)