Ingredients
3 yams roasted until tender
1 pound of carrots, peeled
A knob of fresh ginger root
2 white onions
1 package each of Seabrook mashed rutabaga and butternut squash
Salt and pepper to taste
Powdered consommé to taste (about ½ cup)
Celery 2-3 stalks
Fresh rosemary 2 stalks or more to taste
Roasted pumpkin seeds
Preparation
While the yams are roasting, in a large soup pot with about 12 cups of water, bring everything but the last 3 ingredients to a boil, then reduce to a simmer. When the yams are tender, peel and add to soup pot. When carrots and onion are also tender, remove ginger and remove pot from heat, cool somewhat, and blend until smooth with an immersion blender.
To this smooth, thick but not gloppy soup, add very thinly sliced celery (I slice it in the Cuisinart) and fresh rosemary. Heat gently until celery is no longer crisp. Adjust seasonings, and garnish with roasted pumpkin seeds (and Greek yogurt is a good garnish too, for protein, the soup is very creamy without cream!)
