Cream of Carrot, Apple and Cheddar Soup

carrotsRecently, Foodies Galore published some of the latest and intriguing scientific facts about the tremendous health benefits of eating carrots.

We didn’t want all that new-found wisdom to go to waste, so we came up with a delicious carrot soup that we must share!


  • Extra virgin olive oil
  • 4 large carrots, peeled and chopped
  • 1 Granny Smith apple, peeled and chopped
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/4 tsp ground thyme
  • 1/8 tsp allspice
  • 1/8 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1/4 tsp curry (either paste or powder)
  • 5 cups vegetable stock
  • 1/2 cup sour cream
  • 2 – 3 Tbsp cornstarch
  • 3 cups milk
  • 2 cups grated old cheddar


  1. In a heated soup pot, drizzle some olive oil to coat the bottom and start by sautéing the chopped carrots and apple. After 3 to 5 minutes they should begin to soften slightly.
  2. Add the ground ginger, garlic powder, ground thyme, allspice, ground nutmeg, cayenne and curry.
  3. Add the vegetable stock. Cover the pot and simmer for about 40 minutes. When the carrots are fork tender, turn off the heat and allow to cool.
  4. Using a mixing wand, blend the soup until it reaches the texture and smoothness you like.
  5. Mash the cornstarch into the sour cream.
  6. Turn the heat back on – when the soup begins to lightly bubble, stir the sour cream into the soup until it dissolves.
  7. Add the shredded cheddar and milk. Continue to simmer until the soup begins to thicken.
  8. Salt to taste.
  9. Turn the stove off and allow the soup to rest a few hours before eating. This allows it to thicken more.

This creamy and cheesy soup goes great with crusty warm bread and good company 🙂

bon appétit!