• 2 lbs. yams, peeled and halved, pre-boiled for 10 mins
• 3 Tbsp. olive oil
• 1 lb. carrots, peeled and sliced
• 2 leeks, white parts only, sliced
• 4 cloves garlic, crushed and diced
• 4 cups vegan stock
• 1 cup vanilla soy milk or to taste
• 1 Tbsp. sugar
• salt & pepper to taste

First, place your pre-boiled yams on a cookie sheet (preferably on parchment paper) and roast them in a pre-heated 350 degree oven for about 30-40 minutes, until they are browned lightly and soft. Then, heat oil in a large soup pot over medium heat. Add carrots, leeks, garlic and sweet potatoes to the pot. Saute until leeks and carrots are tender, about 15 minutes. Keep stirring so that the leeks don't burn. Add stock and bring to a boil. Cover the pot and reduce heat to a simmer for about 30 minutes, or until carrots are soft. Puree soup in the blender, adding soy milk as you go in order to keep it thin enough to blend. Return the blended batches to a separate bowl. When finished blending, rinse out the soup pot and return the soup to the pot. Add salt, sugar, pepper and more soy milk to taste. Reheat to a simmer and then serve, topped with blobs that are supposed to look like shamrocks. Eat vegan!

Our thanks to County Clare in Milwaukee, Wisconsin, for the original recipe, here adapted for the animal lovers out there.