Melt butter in a pot, add onion, garlic and salt and saute until onion is soft and translucent.
Add chicken stock and nutmeg to the pot and bring to a simmer. Throw in broccoli florets and julienned carrots and cook for approximately 10-15 minutes or until tender.
Add shredded cheddar in small amounts. Stir constantly until you use all the cheese. Pour in half & half and continue to stir on low. Don’t boil, heat just until the soup is heated through and all ingredients are coupled.
Share between bowls and serve with some more shredded cheese on top if you want.