Laila's Love Soup
Preheat oven to 400 degrees F.
In a roasting pan, place carrots, sweet potatoes and buttercup squash; cover and bake for 45 minutes to 1 hour. Let cool a bit. Peel off squash skin.
In food processor, puree almonds, using some of the broth to dilute, until very smooth. In large pot, combine almonds with 5 cups broth. (If you leave the almonds too coarse, they'll catch at the back of your throat and totally distract from your enjoyment of the soup)
Add vegetables in manageable batches to food processor with remaining broth and gingerroot, pouring each velvety smooth batch into pot when blended. Heat mixture on low. When all vegetables have been pureed, sprinkle in nutmeg, cloves and maple syrup. Don't forget to add your loving thoughts as you stir!
This recipe and 120 other delicious dishes can be found in Louise Racine's Thirteen Moons Cookbook. Click here to order yours! $29.95 plus shipping and GST.
Or, if you live in Toronto,
you can pick one up from Laila. Call 416. 696. 0086.
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