Carrot & Cheddar Soup

I am an old-fashioned list maker. Random scraps of paper are repurposed for grocery lists where every square inch of white space is scribbled away. My husband J. often asks why I don’t use my smart phone for lists, but the satisfaction of crossing things off would not be the same without a pen.

Despite my supposed organization, I bought a 2-pound bag of carrots when one was already tucked into a fridge drawer. Soup was an efficient way to make a dent in the surplus. The subtly sweet and earthy carrots were given a boost with the sharp tang of artisan cheddar. The duplicate carrot purchase turned out to be a satisfying winter lunch.

Carrot & Cheddar Soup
Adapted from BBC GoodFood

Serves 4

1 tablespoon olive oil
1 small onion, roughly chopped
1 lb. carrots, peeled and chopped
1 medium potato, peeled and chopped (about 5 oz.)
5 cups chicken or vegetable stock
3-1/2 oz. mature cheddar cheese, grated*
1/2 cup milk

In a large saucepan heat the olive oil over low heat. Add the onion, carrots and potato and cook stirring occasionally until the onion is soft and translucent, about 10 minutes.

Add the stock, bring to a boil and then reduce the heat. Simmer for 20 minutes until the vegetables are soft.

Transfer the mixture to a blender in batches and process until smooth. Return the soup to the saucepan on low heat. Stir in the cheese, and when it has melted add the milk. Continue to reheat to desired temperature.

Serve with crusty bread.

* I used Hook’s One Year Sharp Cheddar from Wisconsin. This recipe will taste best with a high-quality cheese.




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