Recette

Autumn Orange Root Soup.

2 large yams
2 big carrots
2 parsnips
4 cloves of garlic
Pinches of nutmeg, cinnamon, allspice

Wash the root vegetables, noticing their beauty while handling them. Without peeling, cut them into 1" - 2" pieces. Compost the ends.

Put them in the pot with enough water to cover them, with three centimeters of water extra.
Bring to a boil, then simmer for forty-five minutes (until everything is very soft).
Blend; return to low heat.
Chop garlic to large pieces; add this to the pot.
Add spices to taste. No salt necessary.
Serve with warm whole-grain bread.