Carrot and Cheddar Cheese Soup
Okay, so I had this 1.5-lb bag of peeled baby carrots that's been sitting in the fridge for awhile. I was starting to feel guilty. So I looked up some carrot soup recipes and made some modifications and here's what I came up with:
1.5 lb carrots
2 qts. vegetable or chicken stock and/or water (*)
1 onion
4 cloves garlic
1.5 to 2 c. grated sharp cheddar cheese
2 Tbsp. olive oil or butter
Seasonings to taste:
salt
pepper
red pepper flakes
nutmeg
cinnamon (dash)
ground ginger (dash)
(*) I made a quick stock from some veggie trimmings in my fridge.
Rinse, peel and chop the carrots, or just rinse if using the peeled baby carrots. Set aside.
Dice the onion and garlic, and sauté in oil or butter and seasonings until the onions are translucent.
Add the carrots and stock and boil until the carrots are tender and the stock has reduced by half.
Run the soup in three or four parts through a blender to smooth, then place it back in the pot.
Add the grated cheese, stirring over heat until it melts and is blended in. Adjust the seasonings and serve.
Healthy and very, very tasty!
= new reply since forum marked as read
Can't wait to try it!
And that was before adding cheese! 
