Creamy Carrot and Gouda Soup

Ingredients

Butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

1 pound, peeled and chopped

Vegetable broth

4 cups

Gouda cheese

1 cup, grated

Heavy cream

1/2 cup

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
3. Add the chopped carrots and vegetable broth to the pot. Bring the mixture to a boil.
4. Reduce the heat to low and let it simmer until the carrots are tender, about 20 minutes.
5. Using an immersion blender, puree the soup until it reaches a smooth consistency. If you don't have an immersion blender, you can also use a regular blender. Just make sure to let the soup cool slightly before blending, and blend in batches if necessary.
6. Return the pureed soup to the pot. Add the grated Gouda cheese and stir until it's fully melted and well incorporated.
7. Stir in the heavy cream. Season with salt and pepper according to your taste preference.
8. Let the soup simmer for another 5 minutes. This will allow the flavors to meld together beautifully.
9. Serve the soup hot, garnishing each serving with a sprinkle of fresh parsley. Enjoy!