AJ’s Organic Fall Sweet Yam Bisque

Ingredients:

• 3 large sweet yams- diced
• 3 large carrots- chopped
• 3 celery stocks-chopped
• 1 large onion- peeled and diced
• 3 cloves garlic- peeled and minced
• 6 cups low-sodium vegetable broth
• 1 orange-freshly squeezed
• 1 Tbs ginger powder (or freshly grated)
• ½ tsp thyme spice
• ½ tsp ground nutmeg
• ½ tsp of Cayenne (taste test, add more if you like)
• 1-2 Tbs of garlic powder (yes more garlic)
• 1 teaspoon ground cinnamon
• 1½ cups unsweetened plain almond milk (sometimes Ill use 16 oz/1 lbs of red lentils (pre-cooked) instead of almond milk. It adds more protein, thickness and is delightful!
• Himalayan Salt and freshly ground black
pepper to taste
• Fresh Parsley (or dried) to sprinkle on top of
each soup serving!

Instructions:

Sauté onion over medium heat for 10 minutes. Add water (1 to 2 tablespoons) at a time to keep the onion from sticking to the pan.

Add all the spices and cook for 1 minute.

Add the sweet yams, carrots, celery, vegetable stock, orange juice and bring the pot to a boil over high heat.

Reduce the heat to medium- Cover and cook for 25 minutes, or until the yams are tender.

Puree the soup using a blender/food processor with a tight-fitting lid. Use a big ladle to transfer and be careful as it is HOT! Sometimes using two pots is easier for the transfer process!

Return the soup to the pot and add the almond milk, stir well- If you use lentils instead, puree with rest of the soup!

Cook for an additional 5 minutes, or until heated through, and season with H-salt and pepper (optional add 1 can of garbanzo beans).

Top with Parsley and Enjoy!