Carrot and Cheese Soup

Recipe taken from here. I used larger carrots than I should have so it has a much more carrot-y flavor than in their post.


  • 3 TBSP butter
  • 3 TBSP olive oil
  • 1 onion, chopped
  • 2 leeks, chopped
  • 2 carrots, chopped
  • 1 garlic clove, chopped
  • 1/4 cup flour
  • 4 cups vegetable broth/stock
  • 1 cup milk
  • 1 cup cheddar cheese
  • 1 tsp mustard
  • salt and pepper


1) Heat the butter and olive oil in a large pot.

2) Add the onion, leeks, carrot and cook for 5-7 minutes until they begin to soften.

3) Add the garlic and cook for 1-2 minutes until you can smell it.

4) Add the flour and stir until it disappears.

5) Add the vegetable broth/stock and bring to a boil.

6) Bring back down to a simmer and simmer for 45 minutes.

7) Remove from the heat and either use an immersion blender or put the soup into a blender and make it smooth.

8) Put the soup back on the heat and add the milk, cheese and mustard and stir until smooth.

9) Season with salt and pepper.

Carrot Cheddar Soup 003


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