Creamy Wild Rice Soup

Begin by heating a generous amount of oil in a large cooking vessel over an intermediate heat setting. Introduce the minced garlic, chopped onion, and diced celery into the pot, and cook until the onion has lost its rawness and turned a pale shade of translucency, approximately 5 minutes. Add the flour to the mixture and continue cooking for an additional 3 minutes, allowing the ingredients to meld together harmoniously. Next, pour in the vegetable broth, and then bring the mixture to a rolling boil. Gradually decrease the heat to a lower setting, and let it simmer for 10 minutes, stirring constantly to prevent scorching.

Meanwhile, add the wild rice, sliced carrots, chopped almonds, and a pinch of red pepper flakes to the pot. Return the mixture to a gentle simmer, and cook until the carrots have reached their tender state, roughly 5 minutes. Introduce a generous amount of half and half into the pot, and continue cooking until it has warmed through to your desired level. Finally, season the dish with a pinch of salt and pepper before presenting it to your guests.