This is an easy recipe with spicy flair, perfect for winter months. Carrot, squash, and lemon grass make for a complex, nutrient-rich soup—you don't have to wait ages for anything to cook, and it's just two steps. Enjoy! INSTRUCTIONS 1. Heat a large, heavy-bottomed soup pot over a medium flame on stovetop. Add all ingredients and bring to a boil. 2. Lower to simmer, cover, and cook for 30 minutes or until vegetables are just fork tender. I call this “tender-crisp”. The vegetables should be cooked, but not mushy.