Turnip the Oven

Simple creative food

  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes

Carrot Cheddar Soup with Kale

October 5, 2015 7 Comments

Carrot Cheddar Soup with Kale

I know we just talked about soup recently. And I know that last winter I shared my all-time favorite recipe for carrot soup. So forgive me for bringing it up again. It’s just that last week was unseasonably cold in New York, and pouring rain, and all I wanted to do was curl up with a bowl of pureed root vegetables blended with gooey, melted cheese.

I’m not exactly sure what got me thinking about the carrot-cheddar combo. Maybe it’s that they are a similar color? At any rate, the sweetness of the carrots and the sharpness of the cheese are a perfect match. My original plan was to add both brown rice and kale, but after adding the kale I decided the soup really didn’t need anything else. The greens add a heartiness and a bit of chew that are incredibly satisfying.

Carrot cheddar soup is definitely a kid-friendly soup! I even got Owen, who at this moment subsists on hard boiled eggs, frozen french fries, and pears, to try a few bites. A one pot, healthy, vegetarian meal that my entire family will eat? That’s a huge triumph in my mind these days, as I often feel like a line cook who specializes in hot dogs and chicken nuggets.

You should feel free to substitute spinach, Swiss chard, or any other hearty greens for the kale in this soup. You can also make it ahead and freeze it for up to three months. Whip up a batch now and thank me in December.

Carrot Cheddar Soup with Kale

Print

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

Ingredients

  • 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

Instructions

  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.

Filed Under: Freezer-Friendly, Gluten-Free, Soup, Weeknight Tagged With: carrot, cheddar, kale

« Chocolate-Covered Pretzel Biscotti
Herb and Hot Sauce Pickled Onions »

Recipes From Friends

Yummy Recipes by Zeven Up Media

Comments

  1. Rachel @ Simple Seasonal says

    October 5, 2015 at 9:49 am

    What a warming soup for all of that wet and cold weather. So happy things are looking a little better for the east coast this week!

    Reply
  2. Rachel @ the conscious dietitian says

    October 5, 2015 at 3:08 pm

    I am intrigued! I love the combo of Apple and cheddar so I would probably love this soup! Have pinned for later. Thanks for sharing!

    Reply
  3. Ai Ping | Curious Nut says

    October 5, 2015 at 8:45 pm

    It’s not too cold here in L.A yet, but the temperature did drop these couple of days. This soup is just what I need. Yum.

    Reply
  4. alex says

    October 12, 2015 at 3:38 pm

    Great recipe, tastes awesome with tortellini! Definitely more than 4 servings though!

    Reply
    • Lucy Baker says

      October 12, 2015 at 4:02 pm

      Thanks Alex! I guess I just eat really big bowls of soup 🙂

      Reply
  5. Jessica says

    January 28, 2016 at 7:46 pm

    This soup is amazing! I added more garlic because, well, garlic. And I also roasted the kale instead of steaming it. This gave it that nice, smokey, kale-chip flavor. And once that was added into the soup it was just perfect! This dish will be a regular. Found this recipe through a Buzzfeed list, and now I just need to explore the rest of your blog!

    Reply
    • Lucy Baker says

      January 28, 2016 at 8:04 pm

      Thanks so much Jessica! I’m so glad you enjoyed it. This soup is one of my favorites, too. I love cheddar cheese!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

Read more...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe! Sign up for my newsletter

Connect with me

Hi there! If you have any questions or comments I'd love to hear from you. You can get in touch with me here or via any of the social media options below! Read my Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Still hungry?

Vegan strawberry bruschetta
Spinach and Artichoke Soup with Cheese
Tomato-Zucchini Gratin
Nutella Stuffed Raspberry Bites
basil ice cream
Healthier Granola Blondies with Chocolate Chunks
Maple Rosemary Sweet Potato Soup

Copyright © 2023 Turnip The Oven · Implemented by WPopt

Never miss a recipe!
Sign up to my newsletter and get new posts straight to your inbox!
Your information will *never* be shared or sold to a 3rd party.
MENU
  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes