Curried Broccoli Cheddar Soup

• 2 tablespoons butter
• 7 ounces diced onions
• 2 teaspoons garlic, minced
• 1 bell pepper, deseeded and chopped
• 4 ounces carrots
• 3 ounces fresh gingerroot, sliced
• 1 teaspoon cayenne pepper
• 1 -2 tablespoon curry powder (I like Badia's turmeric-based mix)
• 3 cups water
• 1 1/2 teaspoons salt (to taste)
• pepper, to taste
• 1 lb frozen broccoli
• 1/2 cup half-and-half
• 8 ounces sharp cheddar cheese, shredded

1. Saute onions, garlic, pepper, carrots, ginger, cayenne pepper and curry powder in butter over medium heat for 2-5 minutes. Add water and broccoli. Season to taste. Simmer 10-15 minutes. Don't simmer too long or broccoli will lose its color.
2. Using a slotted spoon, transfer vegetables to the bowl of a food processor, leaving the cooking liquid in the pan. Process until smooth and then return to the cooking liquid.
3. Stir in cream and cheese. Heat over medium fire until cheese is melted.

butter, onions, garlic, bell pepper, carrots, fresh gingerroot, cayenne pepper, curry, water, salt, pepper, frozen broccoli, cheddar cheese

Taken from www.food.com/recipe/curried-broccoli-cheddar-soup-414743 (may not work)