Ingredients
2 lbs carrots (peeled, cut)
½ lb turnips (peeled, cut)
½ lb parsnips (peeled, cut)
½ cup dried uncut apricots
6 cups vegetable broth
2 cups water
1 habanera pepper
3 sticks cinnamon
5-7 whole bay leaves
2 tbsp salt
1 tbsp (organic soy husk) xantham gum
Preparation
In a Dutch oven bring to low boil vegetable broth. Add carrots and let boil. Add cinnamon & bay leaves. If too much liquid evaoporates add water. When carrots become soft add pinch of xantham gum and blend (an emersion blender works well). Add turnips, parsnips, apricots & habanero. Season with salt.
