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 :)
Provided by cheesyrice
Categories Chowders
Time 1h
Yield 1 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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!
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Md Ullah
[email protected]This soup was a bit too thick for my taste. Next time, I'll add more liquid.
Avayah Bagsby
[email protected]This soup was a bit too bland for my taste. Next time, I'll add more spices.
Sohail Ahmed Golra
[email protected]This soup was a bit too spicy for my taste. Next time, I'll use less chili powder.
Muntazir Mehdi Baloch
[email protected]This soup was a bit too salty for my taste. Next time, I'll use less salt.
Javed Gabol
[email protected]This soup is a bit too sweet for my taste. Next time, I'll use less sweet potatoes.
Tuqeer Bajwa
[email protected]This soup was a bit too thick for my taste. I added some water to thin it out.
Triple Cash
[email protected]I found this soup to be a bit bland. I added some salt and pepper to taste and it was much better.
Prabhu Ahir
[email protected]This soup is a bit too spicy for my taste. Next time, I'll use less chili powder.
Sara F
[email protected]I'm not a fan of coconut milk, so I substituted it with almond milk. It was still delicious!
Hs Kitten
[email protected]This soup is a great way to use up leftover roasted sweet potatoes.
kijjambu farook
[email protected]This soup is so creamy and rich. I can't believe it's made with coconut milk!
Corneliu Popescu
[email protected]I love the combination of sweet potatoes and corn in this soup. It's a unique and delicious flavor.
Jani Manjhwani
[email protected]This soup is so comforting and delicious. It's perfect for a cold winter day.
Mahmoud Eltayeb
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it.
Jashaunna Wells
[email protected]This soup is so easy to make and it's so flavorful! I love that I can just throw everything in the pot and let it simmer. It's a great weeknight meal.
Arezo Root
[email protected]I'm not a huge fan of sweet potatoes, but this soup was surprisingly good! The sweetness of the potatoes was balanced out by the savory flavors of the corn and coconut milk.
Jerome Ayegba
[email protected]This soup is delicious and healthy! I love that it's made with all natural ingredients. It's a great way to get your daily dose of vegetables.
Patrick Zawartkay
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I often add a bit of chopped bacon or sausage to give it a little extra flavor.
Mithun Halder
[email protected]This soup was a hit with my family! The roasted sweet potatoes and corn gave it a delicious smoky flavor, and the coconut milk added a creamy richness. I will definitely be making this again.