Spicy Vegetable Peanut Soup

Serves about 6

2 cup onion, diced

1 cup celery

1 1/2 cup diced carrots

1 T lentil flour (you can use any flour)

3 cups water

1 medium yellow summer squash, diced

1 medium red bell pepper (choose a color)

2 tsp curry powder

2 tsp grated ginger

2 T lemon juice

2/3  to 1 cup peanut butter

1 cup light coconut milk (use more or less to your taste)

2 T liquid amino's

dried hot red pepper flakes

pepper

4 cups spinach

1/4 cup chopped fresh parsley.

1. Heat a soup pot on medium-low heat, add onions, celery and carrots and saute stirring frequently until veggies start to brown and soften.  Sprinkle in the flour and continue to saute, stir constantly, until entire mixture begins to turn a golden brown.

2.  Add water to pot to de-glaze the brown bits from the bottom of the pan, along with squash, bell pepper, curry powder, ginger and lemon juice.  Bring to a boil, then lower heat to simmer covered until the vegetables are tender, about 10-15 minutes.

3.. Whisk in peanut butter until well blended with the liquid.  Stir in the coconut milk to give the soup a nice thickened consistency of your liking.  Add pepper flakes to the soup to add some heat if you like. Simmer gently over low heat for 10 minutes stirring occasionally.

4.  If you have the time, let the soup stand off of the heat for 1 hour to allow the flavors to build complexity, then re-heat.  Stir in the baby spinach leave and half the parsley, garnish soup with other half.