Smokey Garden Vegetarian Soup

2 Tbs. olive oil

3 medium carrots, cut into medium dice

1 large yellow onion, cut into medium dice

2 medium cloves garlic, minced

2 cups 1/2 inch cubed peeled butternut squash (same size as carrots)

1/4 tsp. turmeric

pinch of cayenne; more to taste

Kosher salt

1 quart homemade or lower-sodium vegetable broth

1 14 1/2 oz. can no-salt-added diced tomatoes (or equivalent in finely chopped heirlooms)

4 sprigs fresh thyme

2 cups lightly packed, coarsely chopped kale or arugula

1 cup canned chickpeas

Smoked Salt (Trader Joes sells a great one)

Heat the oil in a large soup pot over medium-high heat.  Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 mins.  Add the garlic and cook for another 1 min.  Add the squash, turmeric, cayenne, and 1 tsp. Kosher salt and stir to combine.  Add the broth, tomatoes (with the juices if canned), and thyme.  Bring to a boil, reduce the heat to medium, cover, and simmer for 10 mins.  Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about another 10 minutes.  Discard the thyme sprigs before serving.  Season to taste with the Smoked Salt and cayenne.