Mom's Carrot Soup

Ingredients:
- 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

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