Ingredients
Check off ingredients as you go
Serves 6
- 8 medium carrots
- 3-4 medium potatoes
- about 1L (4 cups) vegetable broth (or water)
- 300ml (1¼ cups) milk
- 150g (1½ cups) cheddar cheese (+ a little extra for serving)
- Salt, pepper
- a little cream
- Peel and cut the carrots and potatoes into pieces, then put them in a large pot with 1 tablespoon of oil. Heat and sear for a few moments, then add vegetable broth (or water) to cover. Bring to a boil, add salt, then cover and reduce heat. Cook for about 30 minutes, until the vegetables are tender.
- Put the vegetables in a blender with a little broth and blend until smooth. If the soup is a bit thick, that’s normal – pour into a saucepan, add the milk (stop when the texture suits you), then add the grated cheddar and reheat gently while stirring until it melts.
Pour into bowls, add plenty of pepper, a drizzle of cream, and the remaining grated cheddar.
Tips and Organization
- Soups keep for several days in the refrigerator; you’ll just need to add the cream and cheese when reheating.