Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
37 Mins
Total Time
1 Hour 13 Mins
Serves 6

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Ratings & Reviews

So Good

March 23, 2015
I didn't make the cheese crisps, and I didn't add chives, but this soup was still delicious.  This is definitely a fancy dinner kind of soup, because you strain out all of the fiber.  It would make a fantastic first course for Thanksgiving or Christmas dinner, but it lacks the heft I'm looking for in everyday dinners.

roseberger's Review

January 02, 2015
This was delicious. We did not add the crème fraîche or the chives because we did not have them on hand. I can only imagine how good it would be with the addition.

danpdx's Review

November 20, 2014
This is wonderful! Chopping the carrots was tough, I might use my food processor the next time to slice the carrots. I cooked this in my electric pressure cooker for 9 minutes, and used a wand blender to carefully blend the soup. I did not strain the soup, it was smooth enough and glorious!