Homemade Creamy Ramen Soup

Ingredients

• 4  carrots 
• 1 dash celery seed 
• 1 tbsp olive oil extra virgin 
• 4 cloves garlic 
• 0.3 c flour gluten-free all-purpose
• 0.5 piece kombu 
• 2 small onion 
• 2 tsp poultry seasoning 
• 0.5 c rice milk 
• 4 ounces vermicelli 
• 4 ounces vermicelli 
• 2 tsp sea salt 
• 2 tsp turmeric 
• 4 c vegetable stock gluten-free organic
• 4 c water 

Equipment

• food processor
• pot

Directions

1. In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small.
2. Heat oil in a soup pot.
3. Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes].
4. Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
5. Pour in the broth and water.
6. Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.After 30 minutes, pour in non-dairy milk and noodles.
7. Let simmer an additional 10 minutes or until noodles are soft.
8. Remove from heat and serve immediately.