Add butter to a medium sized pot on medium heat. Once butter is bubbling add in the celery and onions. Cook for 2 minutes.

Add in the carrots and season with salt and pepper. Cook for 5 more minutes.

Add in the broth and bring to a boil. Once it comes to a rumbling boil, place the lid on the pot and reduce heat to medium low. Cook for 20 minutes.

Remove from the heat and blend with immersion blender.

Add in the heavy cream and blend until smooth.

Bring to soup back to the stove on medium low heat.

Stir in the cinnamon and additional salt and pepper if needed. Stir and serve once heated through.