Sopa De Zanahoria -- Carrot and Cheese Soup (Paraguay)

READY IN: 35mins
Recipe by Sydney Mike

This recipe comes from the 2003 cookbook, The South American Table.

Top Review by Julie

Very good with simple ingredients. I used a Mexican Cheddar blend as that is all I had. It was maybe a little too "buttery" for my taste. But quick, easy and something different on a snowy day. Plus, we had friends from Paraguay visiting so this fit the bill. Thank you. :)

Ingredients Nutrition


  1. In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
  2. Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
  3. Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
  4. Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
  5. Add additional salt, pepper or sugar as needed, then serve.

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