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    You are in: Home / Recipes / Roasted Sweet Potato and Corn Soup Recipe
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    Roasted Sweet Potato and Corn Soup

    Roasted Sweet Potato and Corn Soup. Photo by cheesyrice

    1/1 Photo of Roasted Sweet Potato and Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    cheesyrice's Note:

    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 :)

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Preheat oven to 425.
    2. 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. 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. 4
      Add garlic and thyme and cook another minute.
    5. 5
      Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
    6. 6
      Add sweet potatoes and parsley and simmer another 5 minutes.
    7. 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!

    Ratings & Reviews:


    Nutritional Facts for Roasted Sweet Potato and Corn Soup

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 241.6
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 1220.5 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 6.0 g
    Sugars 6.9 g
    Protein 11.6 g

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