Creamy Carrot and Blue Cheese Soup

Ingredients

Butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

4 large, peeled and chopped

Vegetable broth

4 cups

Heavy cream

1 cup

Blue cheese

1 cup, crumbled

Fresh parsley

for garnish

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the chopped carrots and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the carrots are tender.
4. Using an immersion blender, carefully puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
5. Return the pureed soup to the pot and stir in the crumbled blue cheese and heavy cream. Cook over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.