Carrot and Parmesan Soup

Ingredients

• Fresh parsley - For garnish
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Heavy cream - 1/2 cup
• Parmesan cheese - 1/2 cup, grated
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 pound, 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 15-20 minutes, or until the carrots are tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the grated Parmesan cheese and heavy cream. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, until the cheese is melted and the soup is heated through.
7. Serve hot, garnished with fresh parsley.