• Preheat oven to 350 degrees F.
• Place rutabaga and yams on cookie sheet.
• Drizzle with olive oil and sprinkle with 2 teaspoons salt.
• Mix.
• Place in oven and roast for about 30 minutes (we are not looking to fully cook them - just to add a little bit of that "roasting"flavor).
• In a large soup pot, add chopped bacon and bring to medium heat.
• Stir fairly continuously until the bacon fat starts to render (about 4-6 minutes).
• Then add onion.
• Cook and stir until onion cooks down (about 4 minutes).
• Add vegetable stock and celery.
• Bring to boil.
• Remove vegetables from the oven and add to your soup pot.
• Add coriander, cinnamon, sage and 1 Teaspoon salt.
• Mix thoroughly and then cover and let simmer for 30-40 minutes or until vegetables are very soft.
• Remove from heat and let cool.
• Once mixture has cooled, take out your blender.
• In batches, blend mixture until silky smooth *but be careful!! If you don't let the mixture cool enough it may pop the top off of your blender - make sure it is cool and even then I would recommend keeping a towel over the top of your blender*
• Once you have blended it all, place back in your soup pot and heat back up.

Candied Pecans and Bacon:

• Cook bacon until crispy and then cut into chunks.
• In small skillet, add bacon, pecans and sugar.
• Bring to medium heat, but continually push ingredients around the pan. Slow, the sugar will start to melt and stick to the bacon and pecans. If you leave it sit too long without stirring, the sugar will stick to the pan and not the ingredients.
• Once sugar has melted and stuck to bacon and pecans, remove from heat and place in bowl.
• Serve soup hot, with warm french bread and garnish with candied pecans and walnuts.