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I'm amazed at how superior your vanilla is!
- Des, The Grommet


We will be closed Friday, December 21st through Sunday, January 6th. Orders placed during this time will be shipped upon our return.
Orders must be placed by Noon on December 20th in order to ship before our holiday closure.

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Carrot Yam Bisque with Citrus and Spices

A delightfully flavorful soup that’s both soothing and healthful. Great as an antidote to dark, gloomy weather and winter colds and flu!

Carrot Yam Bisque with Citrus and Spices
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  1. 1 large yam
  2. 1 large yellow onion
  3. 2 tablespoon extra virgin olive oil
  4. 1 teaspoon sea salt, plus more to taste
  5. 12 ounces carrots
  6. 6 ounces parsnips
  7. 4 ounces trimmed celery root (or two pieces of celery)
  8. 1 tablespoon honey
  9. One 1-inch stick of cinnamon
  10. 1/2 teaspoon coriander seeds, lightly toasted and ground
  11. 1/4 teaspoon ground nutmeg
  12. Pinch smoked paprika
  13. 4 cups vegetable or chicken broth or water
  14. Grated zest of 1 orange
  15. 3 tablespoons fresh orange juice
  16. 1 tablespoon fresh lemon juice, plus more to taste
  17. Extra Virgin Olive Oil, for garnish
  18. Soft cheese, like sheep's milk feta or goat's milk cheese for garnish (optional)
  1. Preheat the oven to 375°F
  2. Wash the yam, pierce it once or twice with a fork, and roast it until it is completely soft, about 45 minutes (longer if you’ve got a very large yam). Allow it to cool slightly, and then peel.
  3. While the yam is roasting, chop the onion and sauté it in the olive oil with a pinch of salt over medium-low heat, stirring often until it’s soft and browned, at least 20 minutes, longer if needed.
  4. To make the soup, peel and slice the carrots, parsnips, and celery root and combine them in a medium soup pot with about 4 cups broth or water, 1 teaspoon salt, the honey, and the spices. Simmer the vegetables, covered, until they are completely tender, about half an hour. Add the roasted yam and the onion as soon as they are ready, along with the grated orange rind, and citrus juices.
  5. Puree the soup in a blender, in batches, or with an immersion blender until perfectly smooth. Return it to a clean pot, bring it back to a simmer, and taste it. Correct the seasoning with more salt or a little more lemon juice if needed. Drizzle olive oil and add cheese to garnish soup.
A picture’s worth a thousand words…
Make this Carrot Yam Bisque with Citrus and Spices, photograph it for our contest and qualify to win a copy of  Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance 

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (, a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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Why do our customers love Rain's Choice vanilla?

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