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Carrot Cheese Soup

 Carrot Cheese Soup
I THOUGHT this sounded like a compatible mix of ingredients when I read the recipe for the first time - and it is delicious. It's a pretty color and makes a hearty soup to serve during the winter months. -Terese Snyder, Marquette, Michigan
2 ServingsPrep/Total Time: 20 min.


  • 2 to 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 medium carrot, diced
  • 2 green onions, sliced
  • 2 tablespoons cubed fully cooked ham
  • 2 cups hot chicken broth
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce


  • In a large saucepan, melt the butter; stir in flour until smooth.
  • Cook and stir over medium heat for 2 minutes. Add carrot, onions and
  • ham; cook and stir for 1 minute. Gradually add broth. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Reduce heat.
  • Add the cheese, parsley, pepper and hot pepper sauce; heat until the
  • cheese is melted and the vegetables are tender. Yield: 2 servings.
Nutritional Facts: 1 serving (1 cup) equals 244 calories, 18 g fat (11 g saturated fat), 55 mg cholesterol, 1,286 mg sodium, 12 g carbohydrate, 2 g fiber, 9 g protein.