Roasted Sweet Potato and Corn Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is my take on a chowder recipe that I had found and changed to make more convenient. It's a great soup for the Fall season with both the flavor and the color. It's warming and smooth and very filling! I recommend straining it through a fine mesh colander after it's been blended for extra smoothness, but of course that's entirely up to you :) Ingredients:
1 lb sweet potato, peeled and cut into 1/2 inch pieces |
1 cup frozen corn, thawed |
1 celery rib, finely diced |
1/2 onion, finely diced |
1 garlic clove, minced |
1 teaspoon dried thyme |
6 cups chicken broth or 6 cups vegetable broth |
1 potato, peeled and cubed |
1/2 teaspoon dried parsley |
salt and pepper |
olive oil |
Directions:
1. Preheat oven to 425.
2. On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
3. In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
4. Add garlic and thyme and cook another minute.
5. Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
6. Add sweet potatoes and parsley and simmer another 5 minutes.
7. Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!
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