Whatever this year’s Indian summer is in San Francisco; it seems to last only from noon to four in the afternoon. The rest of the time its been crispy, windy and chilly outdoors and indoors to the point I was actually freezing last night, and needed to bundle up while reading, before turning in for the night. This very chilly morning, I decided it was time to craft soup for dinner  or adjust a few existing recipes to fit my dietary need. So on my hunt for soup recipes, I came across this perfect  one to kick-start the soup season. INGREDIENTS 2 tablespoons extra virgin olive oil 3 tablespoons butter 1 small sweet onion, diced 1 carrot, diced 1/4 cup all-purpose flour  (omit for my Keto diet) 2 cups whole milk  (I will use 1 cup coconut milk instead and one can of pure coconut cream ) 2 cups low sodium veggie or chicken broth 1 12 ounce pumpkin beer  (This is going to be my cheat, but you can remove it if you wish) 3-4 cups shredded sharp cheddar cheese, plus more for serving 2 bay leaves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne, or …