Southern Sweet Potato Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Line the broiling pan with foil and spread the cubed sweet potato in a single layer and drizzle the first amount of oil over the potatoes.
  • Roast the potatoes for about 15-20 minutes, turn once
  • Heat the second amount of oil in a soup pan over medium heat and cook the onion, garlic, celery, and shallot until soft.
  • Add the tomato paste and stir until combined with vegetables.
  • Add the broth, cream corn, bay leaf and bring to a boil, add the baking potato and cover the pot and simmer 25-30 minutes or until the potato is tender.
  • Add the sweet potatoes, whole corn kernels, and cream or milk, stir well.
  • Season to taste with salt and pepper.
  • Note: you can certainly make this soup vegan by leaving out the cream or milk, it is just as good.
  • Enjoy!
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