Step 1

Coat the bottom of a large soup pot with cooking spray and heat over medium. Add the mushrooms and cook for about 3 minutes, stirring frequently (if they start to stick to the pan, add a little bit of water or broth

Step 2

Add the grated turmeric, ginger, and carrots, and continue cooking for 2 more minutes, stirring frequently. Add the water and broth, and bring to a boil. Add the diced yellow squash, coconut aminos, and soy sauce. Reduce the heat and simmer for 15 minutes

Step 3

Add the spiralized zucchini, spinach, and sesame oil, and continue cooking for 5 more minutes