Sweet Potato Vichyssoise

• 2 tablespoons butter
• 6 cups diced peeled sweet potato
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon minced ginger
• 4 cups vegetable stock
• 1 cup soy milk (you can use regular milk)
• 1/2 cup Belsoy creamy soya preparation (you can use regular cream)
• 1/3 cup plain yogurt
• Salt & Pepper to taste
• Chopped chives
• *Optional: 1/2 cup white wine

1. In a large saucepan, melt butter over medium heat; cook sweet potatoes, garlic, onion and ginger until potatoes become golden
2. Pour in stock and simmer.
3. Cover and cook over medium heat until vegetables are very tender (takes about 20 minutes)
4. Transfer soup, in batches, to blender or food processor; purée until smooth.
5. Whisk in soy milk and creamy soy preparation. *optional: add white wine and whisk.
6. Refrigerate for about 4 hours or until chilled. 
7. Ladle into chilled bowls.
8. Garnish with spoonful of yogurt and top with chives.

Carrot-Ginger-Apple Soup

3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste

Heat olive oil in a large pot over medium heat.  Add onions and cook until softened and translucent, about 5 minutes.  Add ginger and garlic and cook for one minute, until fragrant.  Add sliced apples and diced carrots and cook for 3 minutes more.Turn flame to medium-high and add vegetable broth.  Bring to a boil.  Reduce flame to low and simmer, uncovered,  until carrots and apples are softened, about 30 minutes.  Remove pan from the flame and let rest for 10 minutes.Blend the soup in batches in a blender.  Be sure not to fill the blender more than halfway full or hot soup will explode everywhere.  Not cool.  Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.Once all of the soup is blended, return to the pot.  You may decide that you want you soup a bit thinner in consistency.  Add more vegetable broth if you’d like.  Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste.  The soup won’t need much pepper, as ginger is pretty spicy.Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, and a few carrot top sprigs… cause you’re fancy, and whatnot. Soup will last, in an airtight container in the refrigerator for up to 4 days.  Soup also freezes well.  Thaw in the fridge before reheating.

Roasted Cauliflower & White Bean Soup

1 head cauliflower
2 medium onions
1 head garlic (about 6-8 cloves)
3 cups cooked lima beans (about 2 cans)
2 cups water
2 cups vegetable stock
juice of 1 lemon
sea salt to taste
olive oil
smoked paprika

Directions:
1. Preheat oven to 400°F.
2. Cut up cauliflower into bite-sized chunks and place on a baking sheet. Drizzle with olive oil or melted ghee. Sprinkle with sea salt.
3. Peel onions and slice into chunks. Peel garlic cloves. Place onions and garlic baking sheet, drizzle with olive oil and sprinkle with sea salt.
4. Place all veggies in oven. Bake for 30-40 minutes until everything has golden edges and is nicely caramelized.
5. Let veggies cool slightly and add to blender along with all other ingredients except olive oil and paprika (process in batches if you have a small blender). Blend on high until very smooth. If you have a Vita-Mix, I would highly recommend using it.
6. If the soup is not hot enough after blending, transfer soup to a large pot and warm until steaming. If the soup is too thick, simply add water to thin to your desired consistency.