Craving something rich and full of vegetables? Try this carrot cheddar soup, a thick, silky and hearty puree with potatoes and onions.
1 tablespoon olive oil
1 small onion, roughly chopped
1 pound 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 baguette 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.