Nearly Spring Soup

1. 1

   Set a medium sized pot on the stove on medium high heat. Once the pan is hot enough to instantaneously brown butter, add the butter. Once the butter is nice and brown, add the carrots. Coat the carrots in the browning butter and turn the temperature down a tiny bit. Add the garlic. After about two minutes add the quartered brussel sprouts and mushrooms. Let these ingredients brown and begin to cook. Now, begin adding the spices: Put the mustard and thai hot sauce and mix. Sprinkle the cumin, cinnamon, paprika, salt and pepper into the mix and let cook and brown for about two to three minutes. Taste a sprout or a carrot and reseason to taste. Add the cans of chicken broth. Allow this mixture to heat through and turn heat to low. Add the spinach and cook until lightly wilted, about 5-10 minutes. Spoon into bowls with high edges for presentation.

* Per serving · 4 servings · Values may vary.