Sopa De Zanahoria Carrot and Cheese Soup Paraguay

Indulge in the comforting flavors of Paraguay with this vibrant Sopa de Zanahoria, a creamy carrot and cheese soup that’s as satisfying as it is easy to make. Featuring the natural sweetness of tender carrots, the aromatic warmth of garlic and cumin, and the luxurious creaminess of heavy cream and melted Paraguayan cheese (or queso fresco), this hearty dish is a true celebration of rich, wholesome ingredients. Pureed to silky perfection, this soup offers a burst of color and flavor in every bowl, complemented by a garnish of fresh parsley for a refreshing finish. Perfect for busy weeknights or leisurely meals, it’s served best with crusty bread or traditional Paraguayan chipa for an authentic culinary touch. Ready in just 45 minutes, this soup is a delicious and nutritious way to explore South American flavors in your own kitchen! Keywords: Sopa de Zanahoria, carrot and cheese soup, Paraguayan recipes, creamy vegetable soup, queso fresco recipes.

Nutriscore Rating: 38/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams carrots
• 1 medium onion
• 2 garlic cloves
• 2 tablespoons unsalted butter
• 1 liter vegetable broth
• 200 milliliters heavy cream
• 150 grams grated Paraguayan cheese (or queso fresco)
• 0.5 teaspoons ground cumin
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and chop the carrots into small chunks for quicker cooking. Dice the onion and mince the garlic cloves.

Step 2

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until fragrant and translucent.

Step 3

Stir in the chopped carrots and sprinkle with ground cumin, salt, and black pepper. Cook for 2-3 minutes to coat the carrots in the spices and butter.

Step 4

Pour the vegetable broth into the pot, ensuring the carrots are fully submerged. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the carrots are tender.

Step 5

Once the carrots are soft, remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches.

Step 6

Return the soup to low heat and stir in the heavy cream until well combined. Gradually add the grated cheese, stirring constantly until it melts into the soup.

Step 7

Taste and adjust seasoning if needed. Add more salt or pepper to suit your preference.

Step 8

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or Paraguayan chipa (cheese bread) for an authentic touch.

Nutrition Facts

Serving size	(399.9g)

Amount per serving	% Daily Value*
Calories	1318.5

Total Fat 123.2g	0%
Saturated Fat 75.5g	0%
Polyunsaturated Fat g
Cholesterol 369.1mg	0%
Sodium 3509.4mg	0%
Total Carbohydrate 9.1g	0%
Dietary Fiber 0.8g	0%
Total Sugars 5.5g
Protein 27.9g	0%

Vitamin D 53.6IU	0%
Calcium 845.9mg	0%
Iron 2.1mg	0%
Potassium 235.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.2%

Protein: 8.9%

Carbs: 2.9%