Carrot and Blue Cheese Soup

Ingredients

• Fresh parsley - For garnish
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Heavy cream - 1/2 cup
• Blue cheese - 1/2 cup, crumbled
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 lb, peeled and chopped

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the 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.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.