In a saucepan, melt the butter over medium heat. Add the sprouted and oat flours and 1 cup broth. Whisk well. Cook until thickened. Whisk in the remaining broth. Simmer over low heat for 30 minutes. Add salt and pepper. Set aside. In another saucepan, cook the carrots and onions in water until tender. Add the cooked vegetable to the thickened broth along with unflavored gelatin. Add dried dill. Serve with sourdough bread. Serves 4.

You can garnish each serving with 1/2 tablespoon cream if desired.