Carrot Feta soup is one of those meals where you open up to a bare fridge and make magic happen on a chilly evening with family.T
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Back of the Fridge
Even though I rarely eat carrots I always have a big bag of them in my fridge. Whenever I’m roasting vegetables I’ll toss a few carrots into the mix. I always need a carrot or two for a stock or a stir fry, so why not buy the jumbo bag? Carrots keep exceedingly well for a long time at the back of my box.
I also regularly have a container of crumbled feta cheese on hand. When I’m at Costco I get the jumbo container of crumbled feta to add to salads and sauteed zucchini, so it’s always available in my fridge…and again it has a nice shelf life. And then there’s my basket of onions…I just go through them so fast I buy them by the sackful. So when I already have the main ingredients on hand and my immersion blender at the ready its really easy to throw this Carrot Feta Soup together.
Way back in time I built a home in the Speculator Region of the Adirondack Mountains of Upstate New York. The home sits on the waters edge of a little lake called Piseco Lake. There is but one fancy restaurant within an hours drive of that home called Melody Lodge. Melody is an institution up in the middle of nowhere. When I think back I can think of nothing else but the MOST fabulous food and elegant dining. So many wonderful times and gorgeous meals were shared with family and friends at Melody. I miss that terribly.
When I was muling around about a carrot soup I was reminded of Melody Lodge’s wonderful Carrot Feta Soup that I had on a few occasions. While I did not have Melody’s recipe, I used their soup as my inspiration for the recipe I developed below.
Life happened, as it does, and that house is no longer mine. I do not get to the Adirondacks anymore, but my children still go with their father every summer…andI am glad for that. My hope is that in this Carrot Feta Soup recipe I can go back in my mind’s eye to relive all the wonderful memories of my time in Piseco Lake. I will forever remember all the true friendships I had there…and of course all the amazing food at Melody Lodge.
- 1 tbsp olive oil
- 2 lbs carrots peeled and rough chop
- 1 ½ cup onion rough chop
- 1 tsp salt
- ½ tsp black pepper
- 6 cup chicken broth
- 1 cup cream
- 1 cup feta crumbled
- In heavy stock pot heat the olive oil over medium heat. Then add the onion and carrots and stir. Let the onions and carrots soften over a medium to high heat for 5-6 minutes. Sprinkle salt and pepper over the onions and carrots and stir some more.
- Add in the 6 cup of stock and bring to a rapid simmer. Turn down the heat to a slow simmer and let sit covered. Simmer for 20-30 mins until carrots are soft and easily cut with a knife.
- Using an immersion blender right in the pot, puree the carrot and onion mixture until smooth. Stir in the cream and gently heat the cream into the carrot puree. Then stir in the crumbled feta cheese. Again with the immersion blender, blend and puree the feta with the cream and the carrot mixture.