Cream of Spinach Soup

This recipe is adapted from Mollie Katzen's Moosewood Cookbook using almond milk instead of milk and white rice flour instead of wheat flour.

1 carrot, peeled and cut into chunks

1 small onion, cut into chunks

1 glove garlic

1 potato, peeled and cut into chunks

1 pound spinach

1/3 cup butter

1/3 cup white rice flour

2 cups almond milk

1 pinch nutmeg

½ teaspoon basil

1 pinch thyme

1 pinch parsley

Salt and pepper

• Cover carrot, onion, garlic and potato in water. Cook until tender. Puree and set aside.
• Steam spinach in 1 cup water until wilted. Puree. Leave in blender.
• Make a roux as follows. Melt butter. Add white rice flour. Cook a few minutes. Whisk in almond milk. Cook over low heat, stirring until thick.
• In a blender, add to the spinach: the roux, salt, pepper, nutmeg, basil, thyme, parsley, salt and pepper. Blend until smooth.
• Add the first mixture. Blend until smooth. 
• Correct seasoning and serve.