Cinnamon Soup?

A quick run-down of what I've had to eat today:

Breakfast:  A big glass of fresh green juice and a bowl of red grapes.

Lunch:  A big Supersalad with some tahini dressing, a whole-grain tortilla wrap spread with leftover bean dip and stuffed with lettuce, tomato and cucumber, and a kiwi.

Dinner:  Another large Supersalad, about 1/6 of a watermelon (lots, in other words), and a bowl of some new vegetable bean soup I made this afternoon.  It's really good, but a little odd, because one of the ingredients is cinnamon.  An entire tablespoon of it.  And yes, you can definately taste it in the finished product.  It's not bad, just different.  Actually, I like it quite a lot.  The soup is full of cruciferous vegetables, like cauliflower and broccoli, also beets, which I have bad memories of being forced to eat as a child (but surprise, I don't mind them so much now), and kale, of all things.  Carrots, tomatoes, zucchini, onions, garlic, etc.  Some legumes too -- lentils and split peas.  Of course, because of the beets and tomatoes, it ends up being somewhat red in color.  Once the ingredients had all stewed together for a good long time, I took about a quarter of it out of the pot and blended it up with some softened cashews to make a kind of creamy broth, then added it back in.  As I said, it ended up being pretty yummy, but I still can't get over the cinnamon.