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

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 cup unsalted butter
• 1⁄2 lb carrot, sliced 1/2-inch thick
• 1⁄2 teaspoon salt
• 1⁄2 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.