Sweet Potato, Corn, & Kale Chowder Recipe

Directions:

1. In a large pot, heat canola oil over med hi heat. saute carrot, onion, celery, pepper, and sweet potato for 3 minutes. add the thyme & turmeric; combine well with vegetables. add tomato and stock, simmer 20 minutes. add the corn, kale, salt & white pepper, simmer for 5 minutes. season with cayenne pepper.
2. Combine the cornstarch with 2 tsp cold water, (see cashew option below) with soup simmering, stir in cornstarch mixture, continue to stir & simmer 3 minutes. remove from heat & stir in parsley.
3. If using cashews, use a food processor to blend cashews, cornstarch, and 3/4 cup of soup broth. return this mixture to the simmering soup & continue to simmer for 3 minutes, stirring often.