Cinnamon Spiced Pea and Carrot Soup

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. Pour in the water. Bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, until vegetables are tender.

3. Add in the peas and cook for another 5 minutes.

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. Serve the soup in a bowl and top with a spoonful of whipped cream.