Creamy Carrot and Parmesan Soup

Ingredients

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Unsalted butter

2 tablespoons

Heavy cream

1/2 cup

Grated Parmesan cheese

1 cup

Vegetable broth

4 cups

Garlic

2 cloves, minced

Onion

1 medium, chopped

Carrots

4 large, peeled and chopped

Instructions

1. In a large pot, melt the unsalted butter over medium heat.
2. Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and fragrant, 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 15-20 minutes, or until the carrots are fork-tender.
4. Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth and creamy consistency.
5. Return the pureed soup to the pot and stir in the grated Parmesan cheese and heavy cream. Season with salt and pepper to taste.
6. Allow the soup to simmer for an additional 5 minutes, just until the cheese is melted and the soup is heated through.
7. Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.