Serves 4.

4 large Carrots, sliced
1 small Onion, chopped
1 clove Garlic, minced
1/4 tsp. Turmeric, 1/4 tsp. Cumin
1/4 tsp. Ginger, 1/4 tsp. Mustard Seeds
1/4 tsp. Real Salt
Pinch of ground Cinnamon
Pinch of Cayenne Pepper
7 cups Water
1/3 cup Kuzu root
1 tsp. Lecithin (liquid or powder)

In a saucepan, steam-fry the onion. Add carrots, garlic, mustard seeds, spices, and salt. Cook for 2 to 3 minutes, stirring constantly. Add 1-2 cup water, cover, and simmer until carrots begin to soften. Let cool.

In a large saucepan bring 5 cups water to a near boil and reduce to medium. Stir kuzu root into 1 cup cool water. Slowly pour inot heated water and cook until thick.

Place cooled carrot mixture in a blender and puree on low speed until smooth, adding a bit of water if needed. Add puree to thickened water and cook for 5 minutes, stirring as needed. Add lecithin, and stir for a minute. Adjust thickness if desired.