Beer Cheddar Cheese Soup

(Courtesy of diethood.com)

Ingredients:
3 Tbsp. olive oil
1 yellow onion, chopped
1 large carrot, sliced into thin rounds
Salt and fresh ground pepper, to taste
1 garlic clove, minced
4 Tbsp. butter
1/3 c. all-purpose flour
3 c. vegetable broth
1 bottle (12 oz.) beer (do not use dark beer, the soup will be bitter)
1/2 c. heavy cream
1 bay leaf
1 bag (8 oz.) shredded cheddar cheese
Chopped fresh parsley, for garnish

Directions:
Heat olive oil in a large heavy pot over medium heat.  Add onion and carrots to the pot and season with salt and pepper.  Continue to cook, stirring occasionally until the vegetables are tender; about 6-8 minutes.

Add garlic and cook for 1 minute, or until fragrant.  Add butter and stir until melted.  Add flour and cook, stirring constantly until well blended.  Stir in broth, beer and heavy cream.  Add bay leaf and cook over high heat and bring soup to a boil.  Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10-12 minutes.

Slowly stir in the cheese.  Remove from the heat and cover with a lid; set aside for 5 minutes.  Remove the lid and stir.  Discard the bay leaf.  Transfer soup to a blender and puree until completely smooth.  Taste for seasoning and adjust accordingly.  Ladle into bowls.  Garnish with chopped fresh parsley and serve.