Sweet carrots and onion cook down until soft and golden, then garlic and a savory broth build the base of this cozy, spoon-coating soup. Broccoli florets simmer right in the pot until fork-tender, and a quick pulse with an immersion blender leaves the texture rustic and hearty rather than fully pureed. A touch of dry mustard and a pinch of cayenne round out the flavor with warmth and a little kick, so every bowl tastes rich without being one-note. The finished soup is thick, ladle-able, and deeply savory — the kind of thing you want on a cold night with crusty bread on the side. It's an easy make-ahead lunch or dinner, and it fits neatly into a lactose free routine.
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Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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