I am not a vegan or even a vegetarian, but there are days when I choose to eat like one. Tonight, as the crisp air heralds the oncoming days of winter, seemed the perfect night for thick, creamy, soup. Quick, easy, delicious, this is one of my daughter's favourites.
- Peel and chop 2 yams; toss in a bowl with 2 tbsp olive oil and 2+ tbsp of Coconut Curry Oven Fry Seasoning.
- Chop one small onion and add to the mix
- Roast onions and yams at 475 for 20 minutes, turning the carmelizing veggies over at least once
- In the meantime, boil your kettle.
- In a large pot, place the yams/onions, 1/3 cup Vegetable Bouillon mix, and about 6 cups of water (I just cover the yams)
- Cook until you have to get your kid from dance class... oh, that's just me. Cook for about 15 minutes on medium-high heat
- Blend with an immersion blender - and you're done.