Autumn Harvest Soup
1 Tbsp. oil (optional)
1 large onion
1-2 cloves garlic
3 carrots (2 sliced, 1 grated)
1 large sweet potato, cubed
2 medium potatoes, cubed
1 butternut (or sweet squash), cubed
1 tsp. sea salt
6-7 cups vegetable stock or water
2-3 Tbsp. tamari
2 Tbsp. nutritional yeast
1 tsp. herb salt such as Herbamare
1/4 tsp. lemon pepper
1. Dice onion and garlic and sauté in oil or water. Add sliced carrots, potatoes, squash, and sea salt to pot with enough stock (or water) to cover vegetables by an inch. Let simmer on low heat until vegetables are soft.
2. Remove 1/3 of the cooked vegetables with a strainer and blend with remaining stock (or water) until creamy. (Use less liquid for a thicker soup).
3. Add the remaining seasonings and blend again. Return mixture to soup pot and simmer for 10 more minutes. Season to taste.
Delicious served immediately and even better when reheated the next day.