It's been very warm in Utah lately, but today is cloudy and chilly and good weather for soup. This is a super simple soup (like that alliteration?) and I like the color. This was the first time I made this soup that I found at Food.com and we'll be having it again.
1/4 c. unsalted butter
1/2 lb. carrots, sliced 1/2-inch thick
1/2 t. salt
1/2 t. sugar
2 c. hot water
2 oz. cheddar cheese, shredded
Salt and pepper, to taste
In saucepan, melt butter over medium heat. Add carrots and stir until covered with butter. Add salt, sugar and hot water, then bring to a boil. Then reduce heat to low, cover and cook until carrots are soft, about 20 minutes.
Drain, reserving the cooking liquid. Put carrots in blender and add a little of the cooking liquid. Blend until smooth. Return to the saucepan with the remaining liquid and bring to a boil. Reduce heat to low and stir in cheese, simmering until cheese melts and soup is the consistency of heavy cream. Add salt and pepper to taste.
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