Roasted Sweet Potato Corn Bisque - Christina Cooks

Ingredients

• 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
• 2 cloves fresh garlic, peeled, crushed, minced
• ½ red onion, diced
• 1 tablespoon tomato paste
• 4 cups spring or filtered water
• 1 bay leaf
• 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