2 large (about 1 1/2 pounds) sweet potatoes, peeled and cut in 1/2-inch pieces
1/2 tsp cayenne pepper
salt & pepper
4 cups vegetable broth
1/2 cup heavy cream
2 green onions, thinly sliced
DIRECTIONS
Melt the butter in a dutch oven over medium-high heat. Add the carrots, celery, onion, potatoes, cayenne, 1 tsp salt, and 1/4 tsp pepper. Cook for about 3 minutes, stirring occasionally.
Add the vegetable broth to the pot and bring to a boil.
Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
Transfer about 1/3 of the soup to a blender and puree until smooth.
Return the pureed soup back to the pot with the rest of the soup. Cook, stirring occasionally, about 3 minutes.
Slowly stir in the heavy cream. Increase heat to medium and cook, stirring occasionally, until thickened, about 10 minutes.
Stir in the corn and simmer until heated through and soup is desired consistency. Season with salt and pepper to taste.
Ladle soup into bowls and serve garnished with green onion.
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