Recipe: Carrot Soup topped with Onion Goat Cheese

I love the fall partly because of the flavours that I associate with it. Pumpkin and turkey and spices remind me of this time of year.

This easy carrot soup is perfect for a fresh fall day.  To add a little more ‘yum’ to the dish, I topped with with onion goat cheese (see below for how I made it).

Enjoy!

Carrot Soup (adapted from Canadian Living)

Ingredients

1 tbsp olive oil

1/2 large onion

5 cups shredded carrot

4 cups vegetable broth

1 sweet potato, peeled and chopped

1/2 tsp cinnamon

2 bay leaves

pinch of salt and 1 tsp pepper for seasoning

3/4 cup cream

Directions:

In a sauce pot, heat the olive oil and cook the onion until soft.

Add carrot and cinnamon and stir for a few minutes.

Add broth, bay leaves, sweet potato and salt and pepper.  Let simmer until carrots and potatoes are soft and flavours are combined well, about 30 minutes.

Add cream. Stir.

In a blender, puree the soup.

For Onion Goat Cheese

Chop part of a green onion (primarily the green stock, or use chives) and using a fork combine it with 1/4 cup of goat cheese. Form into balls and refrigerate or leave as crumble.