Directions:
- Preheat oven to 425 degrees.
- Line the broiling pan with foil and spread the cubed sweet potato in a single layer and drizzle the first amount of oil over the potatoes.
- Roast the potatoes for about 15-20 minutes, turn once
- Heat the second amount of oil in a soup pan over medium heat and cook the onion, garlic, celery, and shallot until soft.
- Add the tomato paste and stir until combined with vegetables.
- Add the broth, cream corn, bay leaf and bring to a boil, add the baking potato and cover the pot and simmer 25-30 minutes or until the potato is tender.
- Add the sweet potatoes, whole corn kernels, and cream or milk, stir well.
- Season to taste with salt and pepper.
- Note: you can certainly make this soup vegan by leaving out the cream or milk, it is just as good.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.64 Kcal (706 kJ) | ||
| Calories from fat | 47.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 541.83mg | 23% | |
| Potassium | 507.86mg | 11% | |
| Total Carbs | 27.93g | 9% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.7mg | 9% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.21 Kcal (315 kJ) | ||
| Calories from fat | 21.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 8% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 241.63mg | 23% | |
| Potassium | 226.48mg | 11% | |
| Total Carbs | 12.46g | 9% | |
| Sugars | 3.31g | 30% | |
| Dietary Fiber | 1.73g | 15% | |
| Protein | 2.03g | 9% | |
| Vitamin C | 2.9mg | 11% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.7mg | 9% | |
| Calcium | 29.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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