Carrot Souffle

I wanted to make a carrot souffle paleo style for Thanksgiving.  I absolutely loved the light fluffy texture with subtle notes of cinnamon, but not everyone loved this.  In fact, it was a 50/50 split on who liked it and who didn't.  Seems like the kind of dish you either love or hate.  If you want to get creative, give it a shot.  I didn't make mine sweet but it would be delicious with a little maple syrup or honey added.  Enjoy!

A light fluffy carrot dish with all natural ingredients

Ingredients:
2lb baby carrots
1qt chicken stock (msg and gluten free)
2 large eggs, lightly beaten
1/4c organic butter, melted
1/4c minced onion
1/4-1/2tsp cinnamon
1tbs coconut flour

Directions:
1. Preheat oven to 375F.  Boil carrots in stock until very soft.  Process in a food processor until smooth (this step can be done a day in advance).  
2. Place in a food processor and pulse until smooth.  Transfer to a large bowl.
3. Add melted butter, onion, cinnamon, coconut flour and eggs.  Beat with a hand mixer until smooth and well combined.  Transfer to a baking or casserole dish and bake at 375F for 30-45 minutes or until top is browning and center is firm.  Serve warm.