Sweet Potato, Carrot and Cheddar Soup

I know. Soup two days in a row. It’s kind of all that is happening at our house right now. It’s easy and fast and wonderful. And I need easy right now.

Sweet Potato, Carrot and Cheddar Soup

She had a great recovery the first day of her tonsillectomy, but by Wednesday night, Coco took a turn for the worse, and I spent all of Thursday in the ER with her for post-op complications and dehydration. But the good news is she is home now, and is doing a little better. Please keep your fingers crossed we get through the weekend in a good way!

Sweet Potato, Carrot and Cheddar Soup

In the mean time, I have this lovely soup for you. Sweet Potato, Carrot and Cheddar Soup! I love the combination of the sweet potato and naturally sweet carrot mixed with savory and salty sharp cheddar. I like to top mine with easy sweet and sour pickled shallots for a little bit of a zippy bite in the midst of the creamy soup. I also L-O-V-E this with a grilled cheese sandwich!

Sweet Potato, Carrot and Cheddar Soup

This may be just the thing for anybody needing a cozy meal this weekend. Or if you are like me, you may just like to keep a big batch of this in the fridge so that you can heat some up for lunch or even a snack because it healthy and delicious!

Sweet Potato, Carrot and Cheddar Soup

Hope you have a great weekend. I have one more St Patrick’s day treat for you, but I will just post it Saturday morning since I didn’t have time to photograph it in the craziness of the last few days. So just check back if you are interested in a festive and darling treat along with a St Patrick’s Day roundup of recipes for Sunday’s fun ☺!

Sweet Potato, Carrot and Cheddar Soup

Recipe: Sweet Potato, Carrot and Cheddar Soup with Pickled Shallots


  • -2 tablespoons butter
  • -1 yellow onion, diced
  • -3 cups carrots, diced
  • -1 cup wine
  • -4 cups sweet potato, peeled and diced
  • -4 cups broth
  • -½ cup cream
  • -4 ounces sharp cheddar
  • -kosher salt
  • Pickled Shallots
  • -2 shallots, thinly sliced
  • -½ cup rice wine vinegar
  • -2 Tablespoons sugar
  • -1 teaspoon kosher salt


  1. 1. In a large pot, melt the butter and add the onions and carrot and sweet potato. Sweat the vegetables until soft about 5 minutes.
  2. 2. Add the wine and stir. Add the broth and put a lid on the pot and cook on low heat until soft, about 15 minutes.
  3. 3. Puree in a blender (in batches) until smooth.
  4. 4. Add back to the pot and gently reheat. Whisk in the cream and the cheddar cheese and season with kosher salt to taste.
  5. 5. To make the Pickled Shallots:
  6. In a small pan, heat up the rice wine vinegar, sugar and salt. Bring to a simmer. Add the shallots and remove from the heat. Let the shallots sit in the brine for about 15 minutes.
  7. 6. Dish up the soup and top with the pickled shallots.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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