Broccoli and Carrot Soup (low calorie and Vegan) Panera Bread Style

Broccoli cheddar cheese soup is one of my favorite soups from Panera Bread, but the calories and sodium content is very high in these; so tried to make a low-calorie version of the same; This time I made a vegan version with unsweetened almond milk and no cheese and the taste was very good even without the cheese; For a regular low-calorie version, low-fat milk and a little bit of cheddar cheese can be added; I have also added some nutritional yeast here for vitamin B;  The ingredients used here are very minimal and simple; Paired with a crusty bread, it is a filling healthy lunch or dinner;

Broccoli, 1 head, chopped into fine pieces
Shredded carrots, 2 cups
Garlic, 2 cloves, crushed
Any type of flour, 1 tablespoon; (I have used whole wheat flour here; you can use any type of flour, even any gluten-free flour works well here)
Nutritional yeast, 1 tablespoon
Unsweetened almond milk or any other milk of choice, 1 cup
Salt and pepper as per taste

Heat a pot with a teaspoon of oil or butter; Add the flour and keep stirring under low flame until the flour turns into a light brown color without burning the flour;  Add a cup of water now along with the broccoli, carrots and garlic and let it simmer for 5 minutes; Now add the almond milk, nutritional yeast, salt and pepper and let it simmer for 10 more minutes until it reaches the desired consistency; some more water may be added if required; Serve hot with bread

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