Preparation

  1. In a large pot over medium heat, warm the oil or butter. Add the onion and carrot and sauté until softened, about 7 minutes.

  2. Add the flour to the softened vegetables to make a roux, then stir in the cubed potatoes.

  3. Pour in the vegetable broth and bring to a boil. Cook for about 10 minutes, or until the potatoes are fork tender.

  4. Add milk and spices. Simmer for 5 minutes.

  5. Remove from heat and enjoy warm.