Broccoli/Carrot Soup

Have always loved raw broccoli and disliked it cooked. Some time ago my digestive system screamed, "no more raw", so I came up with this recipe. Now the scream is "more,more"! Do not be dismayed by length of instructions...really very easy.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb fresh broccoli
• 2  large raw carrots
• 1⁄2-1  cup  shredded sharp cheddar cheese
• 16  ounces  low sodium vegetable broth (I use homemade vegetable) or 16  ounces chicken broth (I use homemade vegetable)
• 1  cup half-and-half (use the real thing)
• 2  cups 2% low-fat milk or 2  cups skim milk
• 1  cup  filtered water
• 1  medium  light-skinned potato
• 1⁄4-1⁄2 teaspoon  hot sauce (I use 1/2)
• 1⁄2-1  teaspoon kosher salt, to taste
•  fresh ground pepper, to taste
• 5 -6  of roasted garlic cloves (optional)

Directions

1. Prepare broccoli using peeled stalks.
2. Cut into small pieces.
3. Peel& cut carrots into small coin-size pieces.
4. Steam both vegetables until fork tender.
5. Place steamed vegetables into blender.
6. Add 1/2 warmed broth.
7. Liquefy, being careful not to overflow.
8. Remove to large pot with lid.
9. Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
10. Liquefy.
11. Add to soup in pot.
12. Stir to combine.
13. Peel& dice potato.
14. Place with filtered water in saucepan.
15. Bring to boil, turn down to simmer until fork tender.
16. Do not overcook.
17. Strain, saving potato water.
18. Set potatoes aside.
19. Add potato water to thicken soup, if desired.
20. Blend well and reheat.
21. Serve hot with potatoes.
22. Add pepper to taste.