This simple carrot soup comes together in less than an hour and easily goes from a weeknight staple to a dinner party. Grating the carrots and cheese makes quick work of the prep for this dish but if you really want to impress your guests and make it more refined, you could garnish the soup with a brunoise of multi-colored carrots.
Mimolette is an intensely orange cheese from northern France and both the color and flavor play nicely with carrots. If you can’t find it, you could try substituting Parmesan for a similarly sharp, nutty flavor.
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