I don't have a recipe....but if someone asked me to make a carrot and broccoli soup in a veggie stock, I would first make a nice flavorfull stock, by roasting some cup up onions, celery, a few cut up carrots, some red pepper, a sweetpotato and perhaps some okra.....when the veggies were nicely browned I would put into a stock pot, cover with water.....add a bay leaf or 2, a handfull of parsley, a couple of cloves of garlic, about 1 Tablespoon of salt and a teaspoon of whole pepper corns and simmer, covered, for about 2 or 3 hours.
Strain through cheese cloth, discard the solids....and procede.
For the soup I would chop about 1/4 cup each of onion, celery and red bell peppers and sautee in a couple of tablespoons of butter, when soft, I would add 2 T. flour and whisk and slowly in 4 cups of the veggie stock. Than I would add about a cup and 1/2 of carrot buttons and simmer 10 minutes, then add 2 bups broccoli florettes and simmer until just tender. Check for salt and serve.
I also would like about 1/2 tsp curry powder added to the veggies as they were sauteeing....but you may not like curry.
Linda C