Roasted Sweet Potato and Corn Soup

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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