Creamy Carrot and Cheese Soup

1.In a large pot, melt the butter over medium heat until it foams gently.

2.Add the finely chopped onion and sauté for 4-5 minutes until translucent and soft, stirring occasionally to prevent browning.

3.Add the minced garlic and cook for another 1 minute until fragrant.

4.Add the chopped carrots to the pot and stir well to combine with the onion and garlic.

5.Pour in the vegetable broth, ensuring the carrots are fully submerged. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, or until the carrots are very tender when pierced with a fork.

6.Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.

7.Place the pot back on low heat. Stir in the fresh cream and grated cheddar cheese until the cheese is fully melted and the soup is creamy and smooth.

8.Season with salt, freshly ground black pepper, and sugar if desired. Stir well and heat gently for 2-3 minutes, making sure the soup does not boil to prevent curdling.

9.Ladle the soup into warm bowls and garnish with chopped fresh parsley or chives before serving.