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Carrot and Potato Soup topped with Aged Cheddar Cheese

6 servings
Soups

Characteristics

Vegetarian

Nutritional Facts Per Serving

221
Calories
10.0 g
Protein
18.4 g
Carbs
2.0 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 221
  • Fat 12.2 g
    • Saturated   4.8 g
    • + Trans 
  • Cholesterol 21 mg
  • Sodium   608 mg
  • Carbohydrate 18.4 g
    • Fibre   2.0 g
    • Sugars  
  • Protein 10.0 g
    • Vitamin A 97 %
    • Vitamin C 8 %
    • Calcium 17 %
    • Iron 8 %

Method

Heat the oil in a pot over medium heat. Add the onion, garlic, carrots and thyme and cook until the vegetables are softened, about 5 minutes. Mix in the flour until well combined. While stirring, slowly pour in the stock and bring to a simmer. Add the potatoes and cook until the vegetables are quite tender, about 20 minutes. Purée the soup in a food processor or blender. Return the soup to the pot and bring it back to a simmer. Stir in the milk and season with salt and pepper. Pour into bowls, top with cheese, garnish with parsley, and serve.

Serving Suggestions

Serve a sandwich, such as egg salad or ham, alongside this soup for a quick lunch or dinner. Freshly made sandwiches can found in our deli department.

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