Carrot bean soup

1/3 - 1/2 lb white type beans (I use https://www.ranchogordo.com/collections/heirloom-beans/products/caballero?variant=19510196803 but https://www.ranchogordo.com/collections/heirloom-beans/products/marcella would also be good)
— soak overnight

Baking sheet with carrots and squash (did 1 small spaghetti + rest of pan carrots)
— toss olive oil / smoked cinnamon (https://shop.laboiteny.com/collections/spices/products/smoked-cinnamon-n-18) / mild chili (I used https://shop.laboiteny.com/products/urfa?variant=30628517322) / salt -- or any spice mix you want, would be good with a simple cumin + chili 
— bake 350 until fork tender

Dice:
  2-3 chili peppers
  1 onion
  1"+ ginger
  As much as you want garlic
— sauté them until onion is turning golden

Add in 1-3 tbsp Urfa mix spice (https://shop.laboiteny.com/collections/spices/products/ararat-n-35) or any spice you like
— sauté until fragrant

Add beans and cover with stock / water until beans covered by 2-4" of liquid

Cook until beans tender, adding more liquid as needed. Add roasted veggies, puree 

If spicy (probably is if you used good chilis) you could add some cream or coconut milk, or plain yogurt/creme fraiche as a garnish

Add cilantro and scallion as garnish (like, one scallion and a lil cilantro)

Could probably go more on the spices, could probably add smoked cinnamon directly to the soup