|Carrot & Goat Cheese Soup|
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Carrot & Goat Cheese Soup
3 tablespoons oil
1 yellow onion, diced
4-5 large carrots, peeled & grated
1 medium potato, peeled & grated
4 cups / 1 liter water (to make this faster, add hot or boiling water; otherwise cold is fine)
1 teaspoon salt; more to taste if needed
1 - 200 g container of soft goat cheese
In a medium-sized heavy bottom pot, heat the oil and then add the diced onion. Cook until the onion is soft and translucent; about 5 minutes. While the onion cooks, bring 4 cups/1 liter of water to a boil.
Add the carrots, potato and water to the pot. Bring to a boil, reduce to a simmer, and allow to cook until the vegetables are soft: 10 - 15 minutes depending on how you cut them. Turn off the heat and, using an immersion blender, blend the soup until smooth (alternatively you can pour the hot soup into a blender or food processor and blend it there). Add the goat cheese and salt and stir until the goat cheese has melted and is fully incorporated into the soup. Taste and adjust seasoning. Garnish with chives, if desired. Serve with bread and maybe a small side salad.