Mom's Carrot Soup

• 12 cup parmesan cheese, grated
• 1 lb carrot, peeled and washed
• 2 (12 ounce) cans cream of mushroom soup
• 2 (8 ounce) cans evaporated milk
• 8 ounces sour cream
• 4 cloves garlic

1. Cream carrots and soup in blender/food processor.
2. Add milk and blend.
3. Add remaining ingredients (not the parmesan cheese) and salt and pepper to taste.
4. Heat for serving.
5. Sprinkle with 1 T parmesan cheese per serving.

parmesan cheese, carrot, cream of mushroom soup, milk, sour cream, garlic

Taken from www.food.com/recipe/moms-carrot-soup-112094 (may not work)