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Carrot Cheddar Soup with Kale

This hearty soup is perfect for chilly fall and winter nights. You can freeze it for up to three months. Drizzling the soup with olive oil before serving makes for a pretty presentation.
Servings 4
Author Turnip the Oven


  • 2 tablespoons extra virgin olive oil
  • 1 small onion diced
  • 2 cloves garlic smashed
  • 2 pounds carrots peeled and chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1/8 teaspoon red pepper flakes optional
  • 5 cups vegetable stock or 4 cups stock + 1 cup water
  • 1 cup grated extra-sharp cheddar cheese plus more for serving
  • 2 cups stemmed and chopped kale


  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes (if using) and cook until the onion is softened and translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender when pierced with a fork, about 25 minutes. Remove from the heat and puree the soup with an immersion blender (or in batches in a regular blender).
  2. Return the soup to medium-low heat. Add the cheddar and kale and cook until the cheese is melted and the kale is wilted, 3 to 5 minutes. Taste the soup and add more salt and pepper if needed.
  3. Sprinkle the soup with more cheddar soup before serving.