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 on.
The bottom of my purse can tend to look more like a recycling bin. I’m not good about tossing those lists when everything has been crossed off.
My husband always asks why I don’t use my iPhone for lists. I consider myself to be a bit of a technophobe, which doesn’t make much sense for a blogger.
There is just something about the satisfaction of drawing a line through each item that 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. I made that discovery as I unloaded my bags.
A grocery list is only as good as knowing the inventory of your fridge and pantry. And I totally messed up.
I thought about covering a sheet pan with diced carrots and then roasting them, but that didn’t seem very exciting.
Soup was an efficient way to make a dent in my veggie surplus.
I was craving something rich and full of vegetables, so I made carrot cheddar soup.
First, I sautéed onions, carrots and diced potatoes in olive oil until they were soft. Next I added stock and let the mixture simmer until the veggies were soft.
I stirred in sharp cheddar that quickly disappeared and melted away.
The subtly sweet and earthy carrots were given a boost with the sharp tang of cheddar. The duplicate carrot purchase turned out to be a mistake in the form of a very satisfying soup.
The bowls needed something else before they were finished. I melted cheddar over baguette slices until they were golden and toasted. To top things off, I sprinkled on chives, salt and pepper.
Carrot Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4 1x
1 tablespoon olive oil
1 small onion, roughly chopped
1 lb. carrots, peeled and diced
1 medium potato, peeled and diced
5 cups vegetable stock
3-1/2 ounces sharp cheddar cheese, grated plus more for bread
1/2 cup milk
4-6 bagette slices
Salt and pepper to taste
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.
Preheat the broiler on high. Place the baguette slices on a sheet pan and sprinkle with grated cheese. Melt until the broiler, about 2 minutes.
Divide the soup into 4 bowls. Top with toasted bread and chives. Season with salt and pepper.
Adapted from BBC GoodFood