AuthoradminThis isn’t just any carrot soup. The blue cheese adds so much flavor and makes this a full meal. Serve with artisan crusty bread.
2 cups yellow onion, chopped
1/4 cup olive oil
2 cloves garlic, minced
4 cups (32 ounces) vegetable broth
1/2 cup half and half
1 pound russet potatoes, peeled and cubed
1 pound carrots, peeled and chopped
6 ounces crumbled blue cheese
1
In a large heavy bottomed sauce pan, sauté onion in olive oil over medium heat for 10 minutes, until translucent and fragrant. Stir in the garlic the last 2 minutes. Add the broth, half and half. Increase the heat to and bring to a boil. Add the potato and carrots. Simmer for 30 minutes or until potato and carrots are softened.
2
Carefully transfer to a blender. Puree in batches. Return soup to the pot and heat again over medium heat. Stir in 4 ounces of the blue cheese and the half and half. Top each bowl of soup with blue cheese crumbles, chopped onion and steamed carrots.
CategoryAppetizers, Carrots, Courses, Diets, Dinner, Fall, Main Ingredients, Occasions, Soups, Summer, Vegetarian
Ingredients
2 cups yellow onion, chopped
1/4 cup olive oil
2 cloves garlic, minced
4 cups (32 ounces) vegetable broth
1/2 cup half and half
1 pound russet potatoes, peeled and cubed
1 pound carrots, peeled and chopped
6 ounces crumbled blue cheese
