A delightful twist on a classic carrot soup, enriched with creamy cheese for a comforting and flavorful experience.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the carrots to the saucepan and stir to coat them with the butter.
Cut the carrots into even pieces for uniform cooking.
Add the salt, sugar, and hot water to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until the carrots are tender.
Check the carrots with a fork to ensure they are soft.
Drain the carrots, reserving the cooking liquid. Blend the carrots until smooth, adding a little of the reserved liquid to achieve the desired consistency.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended carrots to the saucepan with the remaining cooking liquid. Heat gently and stir in the cheese until melted.
Stir continuously to prevent the cheese from sticking to the pan.
Adjust the seasoning with additional salt or sugar if needed. Serve warm.
Garnish with a sprinkle of shredded cheese or fresh herbs for presentation.
