Categories: Vegetables 
      Yield: 6 servings 
  
      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 
        ds Cayenne pepper 
           Salt (to taste) 
           Parsley (for garnish) 
  
  Cook carrots in stock until tender.  Drain and mash carrots, reserving 
  liquid.  Saute 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. Garnixh with parsley if 
  desired. 
   
  SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy 
  Coleman