- 1½ 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
- ½ cup light cream
- Sea salt to taste
- Freshly ground pepper to taste
- Chopped fresh parsley or cilantro as a garnish
- In a 4½-quart saucepan, heat ½ 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 1½-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.