Sunshine Soup

1 Tbsp + 1 tsp olive oil
1 onion, diced
2 stalks celery, diced
1 carrot, diced
2 white potatoes, cubed
1 small yam, peeled & cubed
2 cups butternut squash, peeled & cubed
1 Tbsp Bragg’s Liquid Soy Seasoning
2 tsp each: ground cumin, coriander & paprika
1⁄2 tsp turmeric
6 cloves garlic, peeled & minced
10 cups hot water
2 tsp salt, or to tasteLots of fresh ground pepper (30 twists)

1. Heat 1 Tbsp of oil in a large pot over medium heat. When hot, add onion, celery & carrots, stirring occasionally until veggies are well-browned.
2. Add potatoes and yams, stirring occasionally, until they begin to stick to the pot.
3. Pour in Bragg’s and 1⁄4 cup of water to deglaze the pot. Stir well until liquid is almost evaporated.
4. Push veggies to the side and pour in 1 tsp of oil. Add spices, salt and garlic all at once to the oil & stir into a paste. Then stir everything together very well to combine.
5. Add hot water and squash, stir well and cover. Bring to a boil over high heat, then turn down to a simmer for 45 minutes.