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.