Roasted Sweet Potato Corn Bisque

This sweet soup is an ode to the corn dotting the sweet bisque. The whole grain of corn gives us resources to burn while the sweet potato keeps us warm and nourishes the spleen, pancreas and stomach.
Makes 4-5 servings
Ingredient List: 
2 medium sweet potatoes, peeled, cut into 1-inch cubes
 1 tablespoon avocado oil
 Sea salt
Cracked black pepper 
 1, 12 ounce package frozen organic corn kernels, thawed
 1 cup water
 1 tablespoon avocado oil
2 cloves fresh garlic, peeled, crushed, minced
 ½ red onion, diced
 1 tablespoon tomato paste
 4 cups spring or filtered water
 1 teaspoon salt
 1/3 cup yellow millet, rinsed well
2 tablespoons red lentils, rinsed well
 2-3 sprigs fresh flatleaf parsley, minced
2-3 sprigs thyme, leaves removed, minced
Step By Step Instructions: 
Preheat oven to 375oF.
Place cut sweet potatoes in a bowl and drizzle with 1 tablespoon oil and sea salt and pepper to taste. Toss to coat. Spread on a baking sheet avoiding overlap. Bake, uncovered until soft, about 15-20 minutes. 
While the sweet potatoes roast, puree the corn, reserving 1 cup, until smooth. Set aside.
When the sweet potatoes are tender, transfer to a food processor and puree until smooth.
Place a tablespoon oil, garlic and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until translucent, about 2 minutes. Stir in tomato paste and add potato and corn purees, water, bay leaf, millet and lentils. Bring to a boil; cover; reduce heat to low and cook until millet is ‘creamy’ about 30 minutes. Season to taste with salt. Mix together parsley and thyme. Serve soup hot with parsley and thyme garnish.