Sweet, sautéed scallions and tender diced carrots build the flavor base here, cooked until fragrant before the broccoli joins in for a soup that's deeply savory and comforting. Chicken broth forms the backbone of the pot, simmered until everything turns fork-tender and the whole thing thickens into something rich and spoonable. A quick pulse with an immersion blender keeps plenty of texture intact, so you get that classic mix of silky base and chunky bites of broccoli and carrot in every spoonful. A touch of dry mustard and smoked paprika adds warmth and depth without stealing the spotlight. This one comes together in a single pot and finishes with a sprinkle of fresh scallions for brightness, making it a cozy, satisfying option to add to your lactose free rotation.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced scallion green tops and diced carrots and cook, stirring occasionally, until the carrots are slightly softened and the scallions are fragrant, about 5 minutes.
Add the butter to the pot and let it melt completely. Sprinkle in the gluten free flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty.
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