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Categories:
clarified butter onions garlic carrots ground coriander paprika yeast light spelt flour unsweetened almond milk light cream salt freshly ground pepper fresh parsley
Viewed: 57 - Published at: 7 years agoIngredients
- 1 1/2 tablespoons clarified butter, divided
- 2 medium-sized onions, coarsely chopped
- 2 large cloves garlic, coarsely chopped
- 8 medium-sized carrots, chopped
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 4 cups yeast-free organic vegetable broth
- 1 tablespoon light spelt flour
- 1 cup unsweetened almond milk
- 1/2 cup light cream
- Sea salt to taste
- Freshly ground pepper to taste
- Chopped fresh parsley or cilantro as a garnish
Method
- In a 4 1/2-quart saucepan, heat 1/2 tablespoon of the butter over medium-high heat.
- Add the onions and garlic.
- Saute for 5 minutes, or until translucent.
- Add the carrots, coriander, and paprika to the saucepan and stir until well blended.
- Cover, reduce the heat to low, and cook for 5 minutes, stirring occasionally.
- Add the broth to the saucepan, cover partially, and simmer, stirring occasionally, for 15 minutes, or until the carrots are tender.
- Transfer the vegetables to a blender, process them until smooth, and return them to the saucepan, or use a hand blender directly in the saucepan.
- In a 1 1/2-quart saucepan, heat the remaining tablespoon of butter over medium-low heat.
- Add the flour and stir until well blended.
- Add the milk and stir until thickened.
- Add the mixture to the soup.
- Add the cream, salt, and pepper to the soup and stir until well blended.
- Top with a sprinkle of parsley or cilantro and serve.
