Fall Yam Soup

Ingredients:

• 1 carrot, peeled and roughly chopped
• 1 stalk of celery, roughly chopped
• 2 small yellow onions, roughly chopped
• 1 large yam, roughly chopped (about 4 cups)
• 1c. orange juice
• 3 cloves of garlic
• 3 c. water or vegetable stock
  
• 1tsp. cumin powder
• 1 tsp. chili powder
• 1 tsp. coriander
• 2 bay leaves
  
• salt and pepper to taste
• 1 tbsp butter, or 2 tbsp olive oil
  

~ Saute celery, onions, garlic over medium heat. 3-4 min.
~Add orange juice, bring to a boil.
~Add the water/stock as well as the carrot, yam, cumin, chili powder, coriander, and bay leaves. Bing to a boil, then reduce heat and let simmer for 15-20 min, covered.
~Remove the bay leave and blend the entire pot of soup with a hand-held blender.
~Garnish with sour cream and chives. Serve with warm ciabatta rolls.

Comments:
This soup is an original recipe of mine I created when we had very little food left in the house. So as I always do when the cupboards get bare, I threw together a soup with my remaining vegetables. Sweet with a hint of spice, this vegan soup makes a delicious fall meal even the pickiest eaters will enjoy. The splash of orange juice really rounds off the flavor to the entire dish. Cheap, easy to make, and delicious.