Roasted Sweet Potato And Corn Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

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

Recipe

• 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!