Best Sopa De Zanahoria Carrot And Cheese Soup Paraguay Recipes

CARROT SOUP (SOPA DE ZANAHORIA)

Carrot Soup (Sopa de Zanahoria) image

In the United States, we think of hot soup as a winter dish, but in Colombia we eat soups all year round in every region of the country. We always welcome a good bowl of soup and this carrot soup is delicious and easy to make.

Provided by Erica Dinho

Time 35m

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 Large carrots (peeled and cut into small chunks)
2 garlic cloves (minced)
1/3 cup chopped onion
1 teaspoon cumin powder
1 tablet chicken or vegetable bouillon
5 ½ cups water
1 large white potato (peeled and cut into small chunks)
Salt and pepper
½ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
Add the garlic and cumin and cook stirring for about 1 minute. Add the water, chicken or vegetable bouillon,potatoes, salt and pepper to your taste.
Bring to a boil, reduce the heat to medium low and cook until the vegetables are tender about 30 minutes.
Add the cilantro and transfer the soup to a blender and pureé until smooth working in batches if necessary.
Return the soup to the pot and cook over medium low heat, stirring once and season to taste.

Nutrition Facts : Calories 139 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 234 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

SOPA DE ZANAHORIA -- CARROT AND CHEESE SOUP (PARAGUAY)

Sopa De Zanahoria -- Carrot and Cheese Soup (Paraguay) image

Make and share this Sopa De Zanahoria -- Carrot and Cheese Soup (Paraguay) recipe from Food.com.

Provided by Sydney Mike

Categories Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup unsalted butter
1/2 lb carrot, sliced 1/2-inch thick
1/2 teaspoon salt
1/2 teaspoon granulated sugar
2 cups hot water
2 ounces cheddar cheese, shredded

Steps:

In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
Add additional salt, pepper or sugar as needed, then serve.