Carrot & cheddar soup with toast soldiers

Carrot & cheddar soup with toast soldiers

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(25 ratings)

Cook: 35 mins


Enough for 6-8 child portions
A clever and tasty way to disguise carrots for young ones

Nutrition and extra info

  • Freezable


  • kcal250
  • fat14g
  • saturates9g
  • carbs23g
  • sugars0g
  • fibre3g
  • protein9g
  • salt1.49g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 medium potato, (about 140g/5oz peeled weight), chopped



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1.2l chicken or vegetable stock
  • 100g mature cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

To serve

  • toast soldiers


  1. 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.

  2. 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.

  3. 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.

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Comments (24)

icingonthefairycake's picture

great for a cold weekend make on a Friday afternoon with the kids then the whole family eat all weekend after their activities( football, swimming, ballet ect)

teepot's picture

This is a seriously lovely recipe. May have used a bit too much potato as it was a bit puddingy so I sieved it and then it was gorgeous.

womble5's picture

Very easy to make and very tasty, used semi-skimmed milk and have frozen it to take to work for lunch

lozenge's picture

Easy to make and yummy, the real test will be whether my two year old eats it later! I made Irish soda bread to go with it.


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