Carrot Cheddar Soup is creamy, rich, satisfying but relatively light. And topped with dehydrated carrot and parsnip ribbons, it also looks quite elegant.
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Hello everyone! I hope you are enjoying this Monday. I am enjoying very much. Because it’s a holiday here in Nova Scotia today. So how can I complain, right?
I cannot complain about soup season, either. Because we love hearthy soups, especially during dark and cold months. I wouldn’t mind spring, but according to our local groundhog, we will stick the soup season for a while :) No complains, though.
Carrot Cheddar Soup
I made this Carrot Cheddar Soup last year, and even though I’ve developed many new recipes, I couldn’t discard this one. It’s just so good. Smooth and silky. Made just with a bunch simple ingredients but deliver some great flavours. Rich and creamy without being too heavy. The creaminess and extra layer of flavour comes from cheddar. I used smoked cheddar, but you can use any of your choice. In my book, some sharp cheese, with character would work the best.
There’s also a nice blend of spices and herbs (Thyme, smoked paprika, chipotle, ginger) that nicely balance out the natural carrot sweetness.
If you like carrot soup, you might also enjoy this Carrot Parsnip Soup. More soup ideas here.
Dehydrated Carrot and Parsnip Ribbons
And those vegetable ribbons – how cute are they? Indeed, it’s easy to make them if you have a dehydrator. Just make carrots and parsnips ribbons using a potato peeler, arrange on the try, season if desired, and dry for about 2 to 3 hours, tossing them once or twice. They are a lovely chewy snack, too!
I hope you like this Carrot Cheddar Soup, and you will try them soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
See you soon!
Carrot Cheddar Soup
Course: Soups, Main4-6
servings10
minutes30
minutesCarrot Cheddar Soup is creamy, rich, satisfying but relatively light. And topped with dehydrated carrot and parsnip ribbons, it also looks quite elegant.
Ingredients
1 tbsp. olive oil
1 large onion, thinly sliced
2-3 garlic cloves, minced
about 1,5 lb. carrots, peeled and roughly chopped
1 tbsp. fresh thyme
1 tbsp. dried herbs like Italian or Greek seasonings
1/2 tbsp. smoked paprika
1/8 tsp (or to taste) chipotle powder
1/4 tsp. ground ginger
a pinch of salt, to taste
about 1 to 1 and 1/2 cup of grated cheese – 120-160 gr.
Directions
- In a large pot, heat the olive oil and sauté the onions with garlics, 4-5 min. Add the carrots and cook them for 5 minutes until start to lightly brown.
- Add 5-6 cups of water just to cover the vegetables. Simmer at low-medium heat for about 10-12 minutes or until the veggies are almost done. Add the spices and herbs. Cook for a few minutes, and off heat.
- Stir in the shredded cheese, using a wooden spoon or spatula. The mixture will look a bit lumpy which is okay. Using an immersion blender, process until smooth. If the soup is too thick to your liking, add a little of hot water or broth. Enjoy!
Notes
- You can use vegetable or light chicken broth instead of water, if desired.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Amazing carrot soup. Lovely. Thanks for sharing.
Thank you!
Ben | Havocinthekitchen recently posted…Maple Rum Cocktail
This looks amazing, Ben! I love it when you take an underrated ingredient like carrots and turn them into something really special. The little bit of smoked paprika sounds like a really nice touch as well. Want to give this a go soon.
Frank @Memorie di Angelina recently posted…Lampi e tuoni (Neapolitan Style Pasta and Chickpeas)
Thank you Frank!
Gorgeous recipe, Ben. The soup looks luscious and the vegetable “ribbons” are the icing on the cake! I might even just take a bowl of those. Yum! :-) ~Valentina
Thank you Valentina!
Fun idea! I like carrot soups, but have never thought to add cheddar to the mix. I will, though. :-) Thanks.
John / Kitchen Riffs recently posted…Buckwheat Pancakes
Thank you John!
Cheddar carrot! What a nice combo! And I love the dehydrated curls.
Thank you!
Oh, boy, this sounds delightfully delicious!! And, as always, your garnishes are gorgeous!!!
Thank you Liz!
This is one creamy and delicious bowl of soup! The carrot and parsnip ribbons are genius. I do not have a dehydrator and now seriously thinking that needs to change. Looks incredible, Ben!
Kim | Give it Some Thyme recently posted…Authentic Jambalaya Recipe (Creole-Style)
Thank you Kim!
Ben, this soup is amazing! Not only is it absolutely gorgeous, the carrot cheddar combo is genius. And those dehydrated veggie ribbons add such a stunning crunch. Wish I had a bowl of this now. 😋
Shannon recently posted…One Bowl Oatmeal Butterscotch Bars
Thank you Shannon!
Yeah, our local groundhog isn’t doing us any favors this year either…more winter. But the silver lining is more winter means more soup! I do love garnishing soup with all kinds of fun toppers, but I must say that I’ve never used dehydrated carrots and parsnips. And you know how I feel about cheddar! Putting this soup on the list for sure!
David @ Spiced recently posted…Bagel French Toast Casserole
Thank you David!
The soup looks so creamy and inviting garnished with dehydrated ribbons…really colourful and beautiful.
angiesrecipes recently posted…Oliebollen Dutch Doughnuts
Thank you!