Roasted carrot soup

Cover in oil then roast carrots and squash in 450 oven for 15 min

Chop roast veg

In large pot on medium heat add 1 tblsp oil, ginger, onion and garlic then cook for 3 mins...until soften

Add beans and stir well then cook for 3 mins

Add broth and bring to boil, cook for 10 minutes

Add water and boil uncovered for 15 mins

Remove from heat and let cool for 10 mins

Use emulsion blender until smooth