Creamy Broccoli Carrot Soup

Soups are my go-to meals most nights, especially on cold winter nights. This particular soup is so comforting and satisfying. It goes down creamy and soothing and warms you to the tips of your toes.

Ingredients (serves 4-6):

1. 2 heads of broccoli, cut into florets. You can also reserve the stalks and add them.
2. 3 medium carrots, peeled and diced
3. 5 cups 2% or low fat milk
4. 3 tablespoons unsalted butter or just olive oil
5. 1/2 a red onion, finely chopped
6. 3 tablespoons all-purpose flour
7. a dash of nutmeg
8. salt, as needed
9. cracked pepper corns, as  needed

Preparation:

1. In a heavy bottom soup pot/crockpot or dutch oven, melt butter or olive oil on medium heat. 
2. Add chopped onion and saute until translucent. 
3. Next add flour and whisk/ mix it into the onions and cook for a minute or two. 
4. Add milk and whisk well. Let it come to a boil and thicken into a roux. The creamy roux will form the foundation of the soup.
5. Add carrots and broccoli (even the stalk) to the roux along with salt and nutmeg. Stir well. Close the pot and simmer on low-medium heat until the vegetables cook. It takes about 20 minutes. Check the soup periodically and give it a stir ensuring the milk does not burn.
6. When the vegetables are cooked, blend the soup using an immersion blender until smooth. 

Serve hot with a fresh sprinkle of cracked black pepper.  And a hardy slice of bread on the side. Healthy, comforting dinner to battle the winter chills.