Instructions

1. In a large pot over medium heat, melt the butter.
2. Add the carrots and onions, cook until softened.
3. Add the flour and stir to coat.
4. While string add the water and milk, then add the broccoli and spinach, cook for 25-30 minutes until vegetables are tender.
5. Add the shredded cheese and salt and pepper and using an immersion blender (or work in batches using a standard blender) puree the soup to desired consistency.
6. Serve warm.