"Turmeric Sweet Potato & Carrot Soup Topped With Sautéed Sesame Dulse Swiss Chard Serves 4 Soup Dulse adds the perfect salty finish and ultimate umami experience in this puréed soup - a chilly day type of soup. 1 medium sweet potato peeled & cubed  5 carrots peeled and chopped 1-2"" chunk of ginger, minced 2"" turmeric root peel & minced OR 1 tbsp powdered 1 tsp seaweed or sea salt pepper to taste 4 cups vegetable stock or water 1tbsp coconut or oil of choice Sesame Dulse Swiss Chard 4 cups washed & sliced swiss chard greens including the stems, chopped 2 tbsp sesame seeds 2 tsp sesame oil 2 tbsp dulse flakes Heat sweet potato, salt and carrot together with coconut oil over medium-high heat and cook for 10 minutes, stirring often or until the vegetables start to brown. Add minced ginger and turmeric and cook for a further 5 minutes. Cover with stock, adding more water if needed to completely cover vegetables. Boil for 10 minutes, remove from heat and let cool. Use a high speed or immersion blender to puree the soup. Heat a large pan, adding the sesame oil, sesame seeds, and swiss chard over high heat. Toss for 2 minutes then divide between soup bowls or save the rest."