CARROT GINGER SOUP

In a large soup pot on medium heat add:

2 Tbsp. olive oil

2- medium yellow onion, diced

5- cups carrots, diced

2- cup yellow squash, diced

2- oz. fresh ginger (about the size of a C battery)

Sautee for 5 minutes then add:

1- 15 oz. can great northern beans

½ cup dry amaranth, millet or quinoa

3- quarts vegetarian or chicken broth “or”

3- quarts water plus ½- cup tamari and 2 tsp. salt or

3- quarts water plus 1- Tbsp. plus 2- tsp. salt or to taste

½- tsp. pepper

1- tsp. cumin

½- tsp. garlic powder

½- tsp. turmeric powder

Bring to a boil then simmer for 30- 45 minutes. Turn off heat.

Blend portions in a blender until smooth (about 30 seconds.)

Pour all blended portions in a large bowl or pot. Stir to combine.

Serve hot in bowls or mugs.

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