Salmon, Leek & Sweet Potato Bisque

Preheat oven to 400 F.

To roast the sweet potatoes: Wash and dry them thoroughly. Wrap each in foil and bake in a 400 F oven for 60-70 minutes until very soft. Remove from oven and allow to cool while the soup is cooking.

To roast the salmon: Place the fillets skin-side-down on a sheet pan lined with parchment paper. Do not season; simply roast in the same 400 F oven for about 7-8 minutes until just done enough to flake. Remove from oven and set aside to cool while the soup is cooking.

For the bisque, heat the canola oil in a large soup pot over medium heat. Add the leeks, bell pepper, and garlic and sauté for 7-8 minutes until soft. Add the Old Bay, vegetable stock and water. Bring to a boil, and then reduce heat to medium again until the liquid has reduced by half. At this point carefully remove the skin from the sweet potatoes and add the flesh to the soup. There is no need to chop at this point, just add it and stir to break it up slightly.

Working in batches puree the soup in a blender or food processor (or with an immersion blender) until completely smooth. Return the pureed soup to the soup pot. Stir in the almond milk until well combined and allow to heat through. At this time flake the baked salmon into the soup. Serve hot.