SOUP-er Carrot-Cheddar Soup

Boy, are you in for a real treat today! This recipe is one that I've been working on for years now. I made it up and have slowly tweaked my ingredients, techniques, and amounts. This soup can be rustic, or refined, it's all up to you. Once, Jerry was very sick and I made two huge pots of this soup in one week because he said it was the only thing he could eat to make him feel better. So, if you are under the weather, or feeling better than ever, this soup is a delicious way to brighten your day! As an added bonus, the left-over soup I find to be even more delicious!

Origin:

My imagination!

Serves:

4

Ingredients:

• 2 Tbsp olive oil
• 1 onion, coarsely chopped
• 3-4 cloves of garlic, crushed
• 1 tablespoon freshly grated ginger root
• 2 lbs carrots, peeled and chopped
• 1 celery stalk
• 32 ounces of vegetable stock (more for a thinner soup)
• 1/3 cup plain Greek yogurt
• 4 oz sharp white cheddar cheese, shredded
• Fresh black pepper

Cooking:

1. Heat the oil in a large pot, over med-high heat. Add the onions, crushed garlic, and ginger to the pot. Cook until the onions are translucent.

2. Add the carrots and celery, stirring for about 3 minutes.

3. Add the vegetable broth and bring to a boil. Once boiling, simmer the carrots, covered for about 20 minutes, or until the carrots are tender. The softer the carrots, the easier they will be to smooth in a food processor. This will be the one time that it shouldn't bother you to have mushy vegetables.

4. Using a large slotted spoon, or basket, drain and separate the carrots, celery onions, and garlic from the broth, placing in your food processor. Add the Greek yogurt at this time. Carefully blend to the desired texture. I typically add some of the broth to the food processor to help with blending.

5. If you are particular about the smoothness of your soup, you may want to put it through a finely meshed sieve.

6. Stir the carrot puree back into the broth, placing on low heat. Stir in the cheddar cheese. Add lots of black pepper. Heat very gently for about 8 minutes, or until tiny bubbles form at the surface of the soup.

7. Serve in a warmed bowl, with bread for dipping.

Variations:

• I've been using vegetable stock for a while now, but have also used beef and chicken stock successfully.  
• For a little bit tangier soup, use fat-free sour cream instead of the plain Greek yogurt.
• A little tip: Freeze your fresh ginger root! It makes it SO much easier to grate and cuts down on the stringiness. 
• The sharper the cheddar, the better. And, I'm not just saying that because I'm from Vermont! A sharper cheese has a more pungent taste, so you don't use nearly as much! I've tried making this soup with more mild versions of cheddar and it just isn't the same. So, if at all possible, get extra sharp, like Cabot's Hunter's Seriously Sharp Cheddar. 
• I've made this soup with a blender, before I inherited my antique food processor. It works just as well, but you have to blend in small batches, which can be time consuming.
• I started out making this soup using cut, frozen bags of carrots and they work out well, as they take less time to cook. HOWEVER, it is definitely worth the time and effort to use fresh carrots. There is a brightness and sweetness that only comes with fresh carrots. Don't deprive yourself of it!