Creamy carrot soup

Ingredients:

• 3 cups grated carrots (5 medium carrots)
• 750 ml of milk
• 1/2 cup chopped onion
• 2 tsp dried parsley
• 250 ml unsalted chicken broth
• 2 tbsp (30 g) butter
• 2 tbsp. flour
• 1.5 tbsp. salt
• 1/2 tsp. granulated sugar
• 1/4 tsp ground black pepper
• 1/2 tbsp. grated cheddar cheese

Preparation:

1. In a large saucepan, combine the chicken broth, carrots, onion, and parsley. Cover and bring to a boil over medium-high heat. Then reduce the heat and simmer for about 10 minutes, until the carrots are tender.
2. Microwave the milk at medium-high power until steaming. Set aside.
3. In a small bowl, melt the butter in the microwave on medium-medium power, then whisk in the flour, salt, sugar, and pepper. Gradually pour in the warmed milk, whisking until smooth.
4. Add the milk mixture to the vegetables and cook over medium heat, stirring frequently, until the soup thickens. Remove from the heat and stir in the cheese.
5. Pour the soup into bowls and serve.
   
   Adviсe
   For variety, you can replace 1 cup of carrots with grated rutabaga or parsnip root. Add 1/2 teaspoon of smoked paprika to the flour.