Carrot Cheddar Soup is creamy, rich, satisfying but relatively light. And topped with dehydrated carrot and parsnip ribbons, it also looks quite elegant.Jump to Recipe
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.
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 SoupCourse: Soups, Main
Carrot Cheddar Soup is creamy, rich, satisfying but relatively light. And topped with dehydrated carrot and parsnip ribbons, it also looks quite elegant.
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.
- 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!
- 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.