For the Soup:

1. Heat a dutch oven or large pot over medium-low heat
2. Add flour and earth balance, stirring constantly until it turns a light caramel color.
3. Add the broth and brown sugar and bring to a boil, then lower to a simmer.
4. Stir in the sweet potatoes and spices and bring back to a simmer cooking for 5 more minutes.
5. Remove from the heat and, using an immersion blender, puree the soup*
6. Add the almond milk, and return the soup to the heat.
7. Season with salt and pepper, ladle into warm soup bowls.
8. *Note: You can also puree in batches in a regular blender or food processor.

For the Brussel Sprouts & Almonds:

1. Preheat the oven to 425 degrees F
2. Line a baking sheet with tin foil and drizzle with olive oil
3. Place pre-seasoned brussel sprouts in an even single layer
4. Toss with your hands to ensure they’re well coated
5. Bake for 15 minutes, remove from oven, toss and add freshly shaved parmesan
6. Bake for an additional 5-10 minutes or until just browned and crispy
7. Remove from the oven, and distribute even amounts over each bowl of soup
8. Place almonds on the same baking sheet and put in the oven for 2-3 minutes or until just roasted
9. Remove from the oven and sprinkle evenly over each soup bowl