It’s been a busy week in the office and I didn’t really cook much all week. We had take out one night, pizza on another night and I think some leftovers from a weekend. Enough is enough, so I decided to go yummy and healthy with some corn soup. The special touch of roasting the vegetables gives this soup deeper flavor. The corn is so good and cheep right now, so it’s a perfect time to make the recipe like this. First I roasted sweet potato, fresh corn, poblano chili, onion, garlic, and carrot with a little bit of olive oil and fresh thyme. Once the vegetables are tender and golden brown, add them to a large pot and stir in chili powder, cumin, oregano, turmeric, smoked sweet paprika and a quart of chicken or vegetable stock. Simmer for a little bit to enhance the flavors. Finish the soup with light coconut milk and fresh cilantro. This is such a delicious soup! I hope you enjoy it!
Roasted Sweet Potato and Corn Soup
- 1 large sweet potato, peeled and diced
- 1 small onion, diced
- 4 cups corn kernels, shaved from 3-4 ear corns
- 1 small carrot, diced
- 4 garlic cloves, mashed
- 1 poblano chile, seeded and diced
- 2-3 tablespoons olive oil
- 2-3 thyme sprigs or a pinch of dried thyme
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked sweet paprika
- Pinch of cayenne pepper or to taste
- Salt, ground black pepper to taste
- 1 quart low sodium chicken stock or vegetable stock
- 1 14oz can light coconut cream
- 1/4 cup chopped fresh cilantro
- Heat the oven to 425 F.
- Toss the sweet potato, corn, onion, carrot, garlic, poblano chili and thyme in a large bowl. Add the olive oil and toss to coat. Arrange the vegetables in a single layer in the prepared pan and roast the vegetables until tender and golden brown, about 15 to 20 minutes.
- Transfer the vegetables to a large pot. Stir in the chili powder, cumin, oregano, turmeric, smoked sweet paprika, cayenne pepper if using, salt, ground black pepper, and 1 quart chicken or vegetable stock.
- Bring to a simmer, reduce heat and simmer the soup for 20 minutes. Remove the soup from the heat and whisk in the coconut milk. Ladle the soup into bowls and garnish with cilantro.