Ingredients
Check off ingredients as you go
Serves 6
- 8 medium carrots
- 3-4 medium potatoes
- about 1 liter (4 cups) vegetable stock (or water)
- 300 ml (1¼ cups) milk
- 150 g (5 oz) cheddar (+ a little extra for serving)
- Salt, pepper
- a little heavy cream
- Peel and cut the carrots and potatoes into chunks, then put them in a large pot with 1 Tbsp oil. Heat and sear them for a few moments, then add enough vegetable stock (or water) to just cover. Bring to a boil, season with salt, then cover and lower the heat. Cook for about 30 minutes, until the vegetables are tender.
- Transfer the vegetables to a blender with a little of the stock and blend until you get a nice smooth texture. If the soup is a little thick, that’s normal: pour it into a saucepan, add the milk (stop when you like the consistency), then add the grated cheddar and reheat gently, stirring, until it melts.
Pour into bowls, add plenty of pepper, a drizzle of cream and the rest of the grated cheddar.
Tips and planning
- Soups keep for several days in the refrigerator; just add the cream and cheese when you reheat.