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Sweet Potato and Carrot Soup with Cheddar

Sweet Potato and Carrot Soup with Cheddar

Prep Time 15 minutes Cook Time 45 minutes

This fantastic soup is a perfect combination of early spring vegetables - the last of the sweet potatoes meet the first carrots. Add in some sharp cheddar and you have a soup everyone in the family will love!

by Janssen Bradshaw

What you'll need

  • 1 Tablespoon butter or olive oil
  • 1/2 an onion, diced
  • 1 1/2 cups carrots, peeled and diced
  • 2 1/2 cups sweet potatoes, peeled and diced
  • 1/2 cup apple juice
  • 2 cups vegetable or chicken broth
  • 2 ounces cheddar cheese, shredded
  • 1/4 cup half and half
  • Salt and pepper to taste

Notes:

Serves 4-5

How to make it

  1. In a large dutch oven or pot, heat butter or oil over medium heat, and then add onions, carrots, and sweet potatoes. Let sauté about 5 minutes.
  2. Add the apple juice and cook until it is mostly absorbed. Add the broth and bring to a boil. Reduce heat, and let simmer, covered, until vegetables are very soft (about 20-30 minutes, depending on how small you've diced them).
  3. With an immersion blender, blend soup until smooth (or carefully transfer it to a traditional blender and puree in batches, before returning it to the pot).
  4. Add shredded cheese, stirring occasionally, until fully melted and combined. Stir in half-and-half. Add salt and pepper to taste before serving.

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