Creamy Sweet Potato and Corn Soup

Ingredients

• 4 sweet potatoes
• 2 tablespoons butter
• 2 carrots, peeled and diced
• 2 ribs celery, chopped
• ½ large sweet onion (such as Vidalia®), diced
• 2 cloves garlic, chopped
• 5 cups vegetable stock
• 1 ⅓ cups light cream
• 1 (11 ounce) can creamed corn
• 3 tablespoons brown sugar
• ½ tablespoon ground coriander
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon soy sauce
• ½ teaspoon red wine vinegar
• ½ teaspoon ground ginger
• 1 (10 ounce) can whole kernel corn, drained
• salt and ground black pepper to taste

Step 1

Dic 1 1/2 sweet potatoes into small pieces and roughly chopping the rest. Pop the diced sweet potatoes into a big pot, cover them with salted water, and bring it to a boil. Once boiling, lower the heat and let them simmer until they’re just tender, about 8 to 10 minutes. Drain and set those aside.

Step 2

In a large stockpot, melt some butter over medium heat. Toss in the carrots, celery, onion, and garlic, and cook everything together for about 5 minutes until the veggies start to soften. Add the roughly chopped sweet potatoes and keep cooking for another 10 minutes or so.

Step 3

Pour in the vegetable stock and bring the mixture to a boil. Let it bubble for a couple of minutes before turning the heat down to a gentle simmer. Keep it simmering until the sweet potatoes are really soft—this usually takes around 30 to 35 minutes.

Step 4

Now stir in the cream, half of the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger. Let the soup simmer for about 5 minutes to let all those flavors meld.

Step 5

Using an immersion blender, puree the soup until it’s nice and smooth. Then stir in the rest of the creamed corn, the boiled sweet potatoes you set aside earlier, and the whole kernel corn. Let it simmer gently for another 20 minutes, giving it a stir every now and then.

Step 6

Finally, take the soup off the heat and taste it. Add salt and pepper as needed, and it’s ready to enjoy!