Today I made a delicious carrot soup that even my kids love. I’m calling it White Cheddar Carrot Soup. It’s based off a recipe I found on the Real Simple website entitled Cheddar Soup, but of course I couldn’t just follow the recipe. I’ve included my time-saving hints and directions, and since I have a large family including a couple of teenagers, this recipe makes a boat load. I’m guessing 10-12 servings. You can half this recipe for a more manageable size. So here’s my version.
White Cheddar Carrot Soup
- 5 medium carrots, peeled and chopped into thin (and I mean like 1/4 inch thin) slices–*See hints
- 4 celery stalks chopped
- 2 Granny Smith apples cored, and chopped into small chunks *
- 5 small red potatoes cut into small chunks *
- 2 TBSP coconut oil
- 9 cups chicken stock
- 1 pound cheddar cheese (I used Tillamook Extra Sharp White Cheddar)
- 1 tsp Worcestershire sauce
- salt to taste
- croutons (optional)
*Time Saving Hints:
- Since the carrots take the longest to cook, chop them first and get them cooking while you chop the rest of the ingredients. The smaller you chop them the faster they will cook. I suggest at least 1/4 inch disks.
- The original recipe said to peel the apples. Since I don’t have the patience or time to peel anything, I decided to leave the peels on. The soup gets blended and I found it wasn’t a problem.
- The red potatoes have such thin skins I decided to skip the peeling step for them too. They were blended up into tiny specks of color in the soup.
- I used Extra Sharp White Cheddar, but any cheddar will do the job.
- For one pot cooking, select a large pot with a wide bottom. Cook the carrots, celery, apples, and potatoes on medium-high heat with the coconut oil. Heat until most of the vegetables are soft-ish. It took me around 15-20 minutes.
- Add the chicken stock and cook on medium for 15-30 minutes until the carrots and potatoes are all soft.
- Blend the carrot soup until all the peels are so tiny you can’t recognize them. Think specks of pepper tiny. (Note: Any blender will probably work, but I used my amazing Blendtec blender on hi for 30 seconds or so. Originally I did try using my immersion blender, but it didn’t have the ability to pulverize the skins like I wanted it to. Due to the size of the recipe I had to divide it into two portions to blend all the soup in the blender.)
- After blending the soup into a smooth, liquid puree, pour it back into the pot and stir in the cheddar cheese, Worcestershire sauce, and salt to taste.
- Serve with croutons if desired, but I found I liked it best alone.
Time: 15-20 minutes prepwork, 30 minutes cooktime. (I’m a slow cook. I’m sure others could do all the chopping and cooking faster.)