Heat olive oil in a large heavy pot over medium heat.
Add onion and carrots to the pot and season with salt and pepper.
Continue to cook, stirring occasionally, until vegetables are tender; about 6 to 8 minutes.
Add garlic and cook for 1 minute, or until fragrant.
Add butter and stir until melted.
Add flour and cook, stirring constantly until well blended.
Stir in broth, beer, and heavy cream.
Add bay leaf and cook over high heat and bring soup to a boil.
Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10 to 12 minutes.
Slowly stir in the cheese.
Remove from heat and cover with a lid; set aside for 5 minutes.
Remove lid and stir.
Discard bay leaf.
Transfer soup to a blender and purée until completely smooth.
Taste for seasoning and adjust accordingly.
Ladle into bowls, garnish with chopped fresh parsley and serve.