Adding Ingredients to Pot Sticker Soup

"So I've sauteed the carrots for about seven to ten minutes, till they're soft to the touch, but still have a little bit of crunch. You don't want it mush. Then I'm going to add six cups of organic vegetable broth; which you can buy in the regular grocery store now; Trader Joe's, Whole Foods, and again; you can make your own broth, if you're industrious. It's kind of a pain, if you ask me. You can even buy powdered broth now; both in vegetable; vegetarian; even a chicken flavor vegetarian broth, which is very, very inexpensive. You buy it in bulk, but these cartons are really easy. So I've added six cups of broth to the carrots; which I sauteed. I'm going to bring that to a boil, so I'm going to turn the heat up a little so it will boil quicker. Being an Asian soup; I'm also going to add some tamari. Tamari is just like soy sauce; it tastes just like it, but its wheat free. A lot of people are avoiding wheat these days; for health reasons, or genetically modified reasons, or China reasons, but tamari tastes exactly like soy sauce. Feel free to use soy sauce if you want; always organic, when you can. Use a low sodium brand. This is a half a cup going right into the pot, with the broth. This is like my vegan version of Jewish chicken soup. This will cure anything, because what we're going to add next; very healing; is garlic and ginger. I'm going to add four cloves. I like to use this handy garlic press; it's really easy. Any time I don't have to cut anything with a knife; I prefer it. Just from the years of teaching the blind; I guess. I prefer not to have sharp objects. It's kind of funny for a chef, but this thing works great. You can get it in any restaurant supply store; Bed, Bath and Beyond, Linens and Things; you can even get it, I've seen these at grocery stores; the garlic press. You can also use it to press ginger. I've got four cloves in there, and feel free to add more, or less; depending on how much you like garlic. I always find when recipes call for a certain amount of cloves; you really have to taste the food you're making, because not only do cloves vary in size, but there are times that garlic can be really, really pungent, and one clove will overpower a recipe, and there's times I've bought garlic that's really mild, and ten cloves weren't enough. You can buy it peeled now. It's great; you don't have to do that anymore."