Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cheese crisps are the perfect topper for this sweet carrot soup. 

Recipe by Cooking Light December 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

1 hr 13 mins
37 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Spread 2 teaspoons cheese evenly into a 2-inch circle on a parchment-lined baking sheet; repeat 5 times, leaving 1 inch between circles. Bake at 350° for 8 minutes or until golden. Remove pan from oven; carefully lift crisps from pan with a spatula, and place on a wire rack. Cool cheese crisps completely.

  • Combine carrot, chicken stock, 2 cups water, and leek in a large Dutch oven; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Remove pan from heat, and let stand 10 minutes.

  • Place half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain mixture through a sieve over a large bowl; discard solids. Repeat procedure with remaining carrot mixture. Stir in vinegar, salt, pepper, and nutmeg.

  • Combine remaining 1 teaspoon water, crème fraîche, and chives in a bowl. Place about 1 cup soup in each of 6 bowls. Top each serving with 1 teaspoon crème fraîche mixture and 1 crisp.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

107 calories; fat 4.2g; saturated fat 2.5g; mono fat 0.4g; poly fat 0.2g; protein 5g; carbohydrates 12g; fiber 3g; cholesterol 10mg; iron 1mg; sodium 277mg; calcium 112mg.