Kale, Corn, and Sweet Potato Chowder

Recipe by Resilient
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READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the canola oil over medium-high heat in a large pot.
  • For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
  • Thoroughly combine the thyme and tumeric with the vegetables.
  • Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
  • Add desired amount of cayenne pepper.
  • In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
  • When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.
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