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

Sydney Mike's Note:

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

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• ¼ cup unsalted butter
• ½ lb carrot , sliced 1/2-inch thick
• ½ teaspoon salt
• ½ teaspoon granulated sugar
• 2 cups hot water
• 2 ounces cheddar cheese , shredded

Directions:

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.

Reviews

[*Parsley*]

Simple and yummy. This was a hit with my kids, since they love carrots and cheese together. I did add a little chopped sweet onion to the recipe. I realize that the soup is supposed to be simple, but for me, I felt it was just a little bland. I would certainly make this again, but use chicken broth instead of water and add some herbs and/or spices. Thanx for posting this!

[El Bee]

very lovely dinner on a cold windy night--paired with a nice loaf of bread and some extra cheese to sprinkle on top (plus I added a bit more to the recipe because we like cheese)

[iris5555]

Oh my this is good! So easy and very delicious.