Ingredients

The following ingredients have 6 Servings
  • 1 white onion, diced (3 cups, 350 g)
  • 4 cloves garlic, minced
  • 4 ribs celery, chopped (2 cups, 200 g)
  • 1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
  • 1 red bell pepper, diced
  • 4 cups frozen corn (680 g)
  • 4 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp paprika
  • sea salt and fresh-cracked black pepper, to taste

Instruction

  • Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
  • Add the sweet potato and broth, bring to a light simmer and cook for 7-8 minutes.
  • Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
  • Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Make sure you allow the steam to escape while blending. You can also use an immersion blender directly in the pot and blend until you reach your desired consistency.
  • Pour the blended portion back into the pot with the unblended soup and stir to combine.
  • Taste and season with salt and pepper and serve right away.