Roasted Sweet Potato and Corn Soup

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 :)

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 1/2 quarts

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!