AuthoradminCategoryAppetizers, Carrots, Dinner, Fall, Soups, Summer, VegetarianDifficultyBeginnerThis 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.
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
