Orange and yellow vegetables are good for you! Eat more yellow. 4 cups water 3 carrots, chopped 1 potato, peeled and cubed 1 cup chopped squash 1 celery, chopped, with leaves 1 onion, chopped soy sauce or Braggs* to taste 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 2 teaspoons curry powder 1 cup almond milk (unsweetened) cilantro and chopped tomato for garnish In a large cooking pot, bring water to a boil. Add carrots, potatoes, celery, squash and onion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender. Remove soup from heat, and let cool for about 5 minutes. Puree in blender or food processor in batches until smooth. Return pureed soup back to pot. Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well. Add almond milk, stirring constantly. Bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot. Garnish with cilantro and chopped tomato. * Bragg’s Liquid Aminos is a dressing made only from soybeans and water and is used as a salt substitute. Unlike soy sauce, it contains no wheat or alcohol.