Creamy Carrot and Cheddar Cheese Soup

Ingredients

Fresh parsley

for garnish

Salt

to taste

Black pepper

to taste

Unsalted butter

2 tablespoons

Heavy cream

1 cup

Sharp cheddar cheese

1 1/2 cups, shredded

Vegetable broth

4 cups

Garlic

2 cloves, minced

Onion

1 medium, chopped

Carrots

4 cups, chopped (about 6 medium carrots)

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. Incorporate 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 fork-tender.
4. Using an immersion blender, puree the soup directly in the pot until smooth. If using a regular blender, blend in batches, being careful not to fill the blender too full.
5. Return the pureed soup to the pot and stir in the shredded cheddar cheese until it melts and is fully combined.
6. Pour in the heavy cream and season with salt and pepper to taste. Stir well.
7. Simmer the soup for an additional 5 minutes to ensure it's heated through.
8. Serve hot, garnished with fresh parsley for a pop of color and flavor.