Warming Carrot and Goat Cheese Soup

Warming Carrot and Goat Cheese Soup

Root vegetables are in abundance this time of year and what better way to use up some spare carrots than with a delicious, autumnal soup. I find soup makes an excellent go-to for a quick lunch or simple weekday supper. You can make it in advance without a lot of effort, and have it ready to reheat when needed. Perfect!

Quick lunch or simple dinner. Perfect autumnal pick me up.

Warming Carrot and Goat Cheese Soup

You will need the following ingredients:
  • 6-8 small to medium carrots

  • Small fennel bulb

  • Leek

  • Soft goat cheese

  • 1/2 tsp allspice

  • Little under 1/4 tsp ground ginger

  • A few pinches of sea salt and ground white pepper (to taste)

  • Stock (chicken or vegetable)

And the following equipment:
  • 1/2 teaspoon and 1/4 teaspoon measures

  • Cutting board

  • Cutting knife

  • Soup pot with lid

  • Blender

  • Spoon

Ok, now let’s getting cooking!

Stir in goat cheese and season to taste.
  • Chop the carrots, leek, and fennel into chunks; put into soup pot.

  • Add stock to cover vegetables and bring to a boil.

  • Bring down to a simmer and cook until the vegetables are very soft and starting to break down. Remember to stirring occasionally.

  • If you have a blender suitable for hot liquids, blend the vegetables and stock to a smooth mixture. If not, allow mixture to cool first.

  • Soup will not be perfectly smooth, you can put it through a sieve if you wish but the texture adds to the rustic nature of the dish

  • Transfer mixture back to the pot and bring to a simmer.

  • Crumble the goat cheese and add it to soup, stirring until melted and fully incorporated.

  • Add allspice, ginger, salt, and pepper. Adjust to taste.

  • Serve or store for use within the week.

 Enjoy with a crisp cider or apple juice and a side of crusty bread.



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