• 4 – 5 organic beets
• 1 tablespoon sugar (organic cane or brown sugar)
• 1 tablespoon organic vegan butter
• Salt and pepper to taste

Curried Pear Squash Soup

• 1 tablespoon oil (extra virgin olive oil)
• 1 cup chopped onions (optional)
• 1 garlic clove (optional)
• 1 tablespoon ground cumin
• 1 tablespoon curry powder
• 1 tablespoon sugar (organic cane or brown sugar)
• 6 cups vegetable broth
• 3 – 4 ripe pears, peel off the skin, remove the seeds, cut into the small chunks
• 1½ pounds squash (butternut squash or another variety), peel the skin, cut into the small chunks about a 1 inch square
• Pinch of cayenne
• Water

Served with

• Fresh organic pear slices
• Fresh organic greens.
• Fresh organic strawberries

1. Heat the olive oil in the pot.
2. Add the onion and garlic, stir until they turn slightly brown.
3. Add curry and cumin, stir for a while. Then add sugar.
4. Add the squash, pear and vegetable seasoning, stir well.
5. Add 6 cups of water. Cover and cook until the squash and pear are soft, about 15 minutes.
6. Pour the soup into the blender, mix them well and ready to serve.

Sweet Beets

1. Cookthe beets until soft, about 45 minutes. Drain off the water and immediately put them in cold water. Peel off the skin. Cut into small chunks and put into a bowl.
2. Add 1 tablespoon sugar and vegan and mix well.