Carrot Cheese Soup Food

DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP

Steps:

• Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
• Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

CARROT & PARSNIP SOUP

Steps:

• Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
• Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.

CARROT AND STILTON SOUP (FOR YOUR MICROWAVE)

Steps:

• Combine butter & chopped carrot in a lrg microwave-safe bowl or dish w/a lid. Cover & cook on HIGH for about 6 minutes or till carrots are tender.
• Add stock cube + water, cover & cook on HIGH for 6 minutes.
• Blend or process mixture till smooth (I would use my stick-blender for this step).
• Add crumbled cheese + cream & reheat, but do not boil. Sprinkle w/a little extra cheese &/or fresh-snipped chives as desired & serve immediately.

CHICKEN CHEESE SOUP

Steps:

• In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
• Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
• Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
• Best served hot.

CARROT-CHEESE SOUP

Steps:

• In a saucepan, melt butter; stir in flour until smooth cook and stir over med heat for 2 minutes.
• Add carrot, onions and ham; cook, and stir for 1 min, then gradually add broth;.
• Bring to a light boil, and stir 2 minutes.
• Add cheese, parsley, and pepper;.
• Heat until cheese is melted, and veggies are tender.

CARROT & CHEDDAR SOUP WITH TOAST SOLDIERS

Steps:

• Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.
• Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.
• Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. Serve the soup with buttered toast soldiers.

BROCCOLI CARROT CHEDDAR SOUP

Steps:

• In a medium pot, melt better over medium heat.
• Once melted, add onions and saute until soft and fragrant.
• Whisk in the flour until dissolved (to make a roux).
• Slowly whisk in the vegetable stock and then the milk.
• Add in the broccoli, carrots, and seasoning.
• Bring to a boil. Then turn down the heat to low and simmer (covered) for 15 minutes, stirring frequently.
• After the broccoli and carrots are cooked, stir in the cheddar cheese until melted.
• Serve hot, with extra cheese, toppings of choice, or crackers.

ROASTED CARROT AND BRIE SOUP

Steps:

• Heat oven to 450F and melt the butter in 9 inch square baking pan.
• Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
• Transfer carrots and butter to a large heavy saucepan.
• Add onions and cook until translucent (about 3-5 minutes).
• Add the chicken stock and season with salt and pepper.
• Simmer for 30 minutes or until carrots are soft.
• Pour about 1/3 of the soup in to a blender.
• Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
• Pour into a clean saucepan, blend remaining soup and add to saucepan.
• Add the cream and correct seasonings if necessary.

SOPA DE ZANAHORIA -- CARROT AND CHEESE SOUP (PARAGUAY)

Steps:

• In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
• Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
• Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
• Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
• Add additional salt, pepper or sugar as needed, then serve.

CHEESE SOUP

Steps:

• Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
• Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
• Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHEDDAR CHEESE SOUP

Steps:

• Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.

CARROT AND CORIANDER SOUP RECIPE

Steps:

• In a large pot, melt butter. Stir in garlic for 2-3 minutes til fragrant. Stir in onions, then carrots.
• Add vegetable broth. Bring to a boil, then continue to boil for 10-12 minutes until carrots are very tender.
• Transfer carrot mixture to a blender and puree til smooth (or use an immersion blender). Transfer back to the pot.
• Stir in heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.
• Give it a taste, add more salt and pepper if needed. Stir in chopped cilantro.

CARROT CHEESE SOUP

Steps:

• In a large saucepan, melt the butter; stir in flour until smooth. Cook and stir over medium heat for 2 minutes. Add carrot, onions and ham; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, parsley, pepper and hot pepper sauce; heat until the cheese is melted and the vegetables are tender.

CHIPOTLE CARROT SOUP

Steps:

• In a Dutch oven heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in adobo sauce, salt, adobo seasoning, cumin and pepper. Add carrots and stock; bring to a boil. Reduce heat. Simmer, covered, until carrots are tender, about 20 minutes., Add roasted peppers; remove soup from heat. Cool slightly. Process in batches in blender or food processor until smooth. Return to pan; stir in lime juice. Heat through. Serve with Cotija cheese, cilantro and if desired, lime wedges.