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  • 1/3 cup olive oil
  • 1/4 cup minced onion
  • 1/2 cup diced celery
  • 2 tablespoons minced garlic
  • 1 cup all-purpose flour
  • 6 cups vegetable broth
  • 4 cups cooked wild rice
  • 1 cup grated carrot
  • 1/4 cup sliced almonds
  • 1 pinch red pepper flakes (optional)
  • 2 cups half-and-half
  • salt and pepper to taste


Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.

Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.