Carrot & cheddar soup with toast soldiers

Carrot & cheddar soup with toast soldiers

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(25 ratings)

Cook: 35 mins

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

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

  • 25g butter
    Butter

    Butter

    butt-err

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

  • 1 small onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 500g carrots, chopped
    Carrot

    Carrot

    ka-rot

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

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

    Potato

    po-tate-oh

    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
    Cheddar

    Cheddar

    Ched-ah

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

  • 150ml milk

    Milk

    mill-k

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

To serve

  • toast soldiers

Method

  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, questions and tips

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pamela1874
27th Mar, 2012
5.05
Made this today using Red Leicester for the cheese, and halved the recipe to serve 3 adults - was delicious! Will definitely make again - quick, and just a few ingredients required.
katvic
26th Feb, 2012
5.05
lovely cosy soup i added caynne pepper at end yum
kochschlampe
22nd Feb, 2012
5.05
Marvellous.
lisa-joe
17th Feb, 2012
5.05
Easy to make and very tasty. A firm favorite in our house already. The kids love it and Hubby takes a pot to work for lunch. I have to make a double batch or it doesn't last 5 minutes!
jujuki
9th Nov, 2011
5.05
Simple and absolutely delicious!
danicquinn
10th Jan, 2011
4.05
Very easy to make - I also added garlic, nutmeg and a little Tabasco. Gave it a bit of a kick - very tasty and sustaining.
rebecca1july
5th Jan, 2011
3.05
This was a tasty soup using up leftover carrots. Would make again my son thought it was very tasty
peejay
30th Dec, 2010
5.05
One of the best carrot soups I've ever had and I'm not a kid - lol!
glenpelliott
18th Oct, 2009
3.05
I thought it was too bland. Improved with a bit of nutmeg
ritadoll
21st Sep, 2009
5.05
This is surprisingly tasty, never mind the kids all the adults liked it too.

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