The contest has ended and our first place winner is @Ana Suri with 246 points. She wins the $50 Amazon gift card! Our second place winner is @Carla Giddeons with 195 points and she will be receiving her 4Life Stress Formula supplements. Our third place winner is @Sherry Masters with 182 points and she will be receiving on of my paid courses for free. Let's congratulate all the winners.

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A wholesome, velvety bisque built from simple, minimally processed ingredients. The parmesan crisps add satisfying texture and an elegant finish. Serves: 4–6 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients For the Bisque - 2 tablespoons extra-virgin olive oil - 1 medium yellow onion, diced - 3 cloves garlic, minced - 2 medium carrots, peeled and chopped - 2 celery stalks, chopped - 2 tablespoons tomato paste - 1 teaspoon smoked paprika - 1 teaspoon dried basil - 1 teaspoon sea salt (adjust to taste) - ½ teaspoon black pepper - 1 (28-oz) can crushed tomatoes (no sugar added) - 2 cups low-sodium vegetable broth - ½ cup light coconut milk or organic half-and-half (for creaminess without heaviness) - Optional: a splash of apple cider vinegar to brighten flavors For the Parmesan Crisps - 1 cup freshly grated parmesan cheese - Optional seasoning: cracked pepper or Italian seasoning Instructions Prepare the Bisque 1. Warm olive oil in a large pot over medium heat. 2. Add onion, carrots, and celery. Sauté 6–8 minutes until softened and slightly caramelized. 3. Stir in garlic and cook for 1 minute. 4. Add tomato paste, smoked paprika, dried basil, salt, and pepper. Toast the tomato paste for 1–2 minutes to deepen its flavor. 5. Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes. 6. Use an immersion blender to puree until velvety (or carefully transfer to a blender in batches). 7. Return to the pot and stir in coconut milk or half-and-half. Adjust seasoning and add a small splash of apple cider vinegar if the tomatoes need balancing. 8. Keep warm on low heat. Make the Parmesan Crisps 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Place tablespoon-sized mounds of parmesan on the sheet, leaving space between each. 3. Lightly pat them down into thin circles. 4. Bake 5–7 minutes until golden and crisp. 5. Cool completely before lifting (they firm as they cool).

Please welcome @Amber Simecek to the Purely Rooted family!

Please welcome @Fiona Vogel to the Purely Rooted family all the way from the Netherlands.