Curried Cauliflower Soup

1 med head cauliflower, chopped
3 med potatoes, peeled and diced
1 large onion, chopped
1 - 2 carrots grated (1 cup)
1 cup frozen peas
1-2 tsp curry powder
1 tbsp dried dill weed (3 tbsp fresh)
1 cup grated monterey jack cheese
1 cup milk (1 %)
2 cups water
2 bouillon cubes (vegetable or chicken)
salt and pepper to taste

Soup can be made ahead and frozen. Peas are better added in final heating for fresher taste/texture.
If using fresh dill, add at end with peas and cheese.

Peel potato and chop. Dice cauliflower and onion. Put all ingredients except peas and cheese in large saucepan. cook over moderate heat until vegetables are tender. Blend with hand blender until creamy with a few small chunks remaining. Add cheese, peas, salt and pepper to taste. When cheese is melted, soup is done.

Serving Size: makes 6 -1 1/2-cup servings