Step 1

Melt butter in a large saucepan/pot over medium heat. Add the grated or matchstick carrots, minced garlic, diced onion, and broccoli pieces. Stir occasionally and let cook for five minutes, until garlic and onion is fragrant and the broccoli brightens up.

Step 2

Add the whipping cream, whole milk, and vegetable broth. Stir well.

Step 3

Sprinkle on the flour, mustard powder, onion powder, salt and pepper, nutmeg, red pepper flakes, and smoked paprika. Stir, and bring to a gentle simmer. Turn head to medium low and let cook for 15-20 minutes, until soup is thick and the vegetables are tender.

Step 4

Turn off the heat, and add the shredded cheese. Stir gently. Taste test and add more salt and pepper to your preference. Serve hot and enjoy.