Creamy Carrot and Cheese Soup

1.In a large pot, melt the unsalted butter over medium heat until it begins to foam.

2.Add the finely chopped onion and minced garlic to the pot. Sauté for 4-5 minutes until the onion becomes translucent and fragrant.

3.Add the chopped carrots to the pot and stir well to combine with the onion and garlic. Cook for 5 minutes, stirring occasionally.

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

5.Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.

6.Stir in the fresh cream and grated cheddar cheese until the cheese has fully melted and the soup is creamy and smooth.

7.Season with salt, freshly ground black pepper, and dried thyme if using. Stir well and heat gently for 2-3 minutes, ensuring the soup does not boil to prevent curdling.

8.Ladle the soup into bowls and garnish with freshly chopped parsley before serving.