From The 40-Year-Old Vegan

Makes 4 servings

Soup Ingredients

• 1.5 c. cooked sweet potatoes
• 1 -16 oz. jar roasted red peppers packed in water (preferred brand Mezzetta)
• 1 c. onion, diced
• 1 clove garlic, minced
• 2 bay leaves
• 2 c. veggie stock, preferred brand, Pacific Foods
• ¾ c. orange juice
• 1/8 t. cinnamon
• 1/16 t. (pinch) freshly grated nutmeg
• 1.5 t. salt
• Fresh ground black pepper

Garnishes

• Toasted chopped pecans
• Pomegranate arils, fresh or Juicy Gems brand
• Freshly chopped cilantro (or flat leaf Italian parsley)
• Fresh edible flower petals, preferred brand Sprouts (in the produce section)

Directions

1. Heat a few tablespoons of the veggie broth over medium-high heat. Add onions and garlic and saute until the veggies are soft, 3- 5 minutes.
2. Add remaining ingredients and bring to boil.
3. Reduce heat and simmer for 10 minutes.
4. Discard the bay leaves and add the soup mixture to a blender. Puree until smooth.
5. Serve with garnishes.