Carrot Soup Ingredients 1 lb Carrots (peeled and sliced) 3 c Chicken stock 3 tb Butter (or margarine) 2 md Onions (chopped) 1 bn Shallots (chopped) 1/4 c Bell pepper (chopped) 3 tb Flour 2 c Milk 1 1/2 c Cheddar cheese (grated) 1/8 ts Pepper dash Cayenne pepper Salt (to taste) Parsley (for garnish) Cook carrots in stock until tender. Drain and mash carrots, reserving liquid. Sauté onions and bell pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook stirring constantly, until slightly thickened. Add enough water to carrot liquid to make 2 cups. Combine liquid, milk mixture, carrots, cheese and spices. Stir constantly over moderate heat until soup is well heated and cheese is melted. Garnish with parsley if desired.