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Cauliflower Cheese Soup

1 head cauliflower florets, chopped
2 carrots, peeled and diced
2 (10.75-ounce) cans condensed cheddar cheese soup, undiluted
1 teaspoon paprika

1. Place cauliflower and carrots in pan and cover with water. Cook until the carrots are tender. Drain and reserve water.
2. In a larger pan combine the cooked vegetables with the cheddar cheese soup and 2 cans of the reserved vegetable liquid. Add paprika, heat and serve.

Makes 4 servings.