Directions:

In heavy 2-quart saucepan, melt butter over medium heat. Saute carrots in melted butter until tender (5 to 7 minutes). Remove from heat; stir in flour, onion, bouillon and seasonings until well combined. Slowly stir in milk and hot pepper sauce until smooth. Return to heat. Add cheese. Cook over medium heat, stirring frequently, until mixture thickens and comes to a boil. Boil gently for 1 minute, stirring constantly. Reduce heat; add beer and heat through. Serve immediately. Garnish with popcorn.