I love this soup! It’s the perfect late summer mishmash of the last of the season’s sweet corn and fall sweet potatoes. Make a big batch to freeze & you’ll have a taste of late summer all winter long!
What you need:
- 2 Cups Corn Kernels
- 2 Cups Sweet Potato, Diced
- 1 Onion or 2 Shallots, Diced
- 3 Cloves of Garlic, Diced
- 1-2 Bell Peppers, Diced
- ¼ cup flour
- 2 Teaspoons Curry Powder
- Salt & Pepper
- Herb Seasoning, like Garden Citrus Blend
- 2 Cups Corn Stock or Veggie Stock
- 1 Cup Heavy Cream, Milk, or Yogurt
- Aronia Berry Vinegar or Sherry Vinegar
- Half a Bunch of Kale, De-stemmed & chopped
*Make it Plant Based: Swap oil for butter & coconut milk for dairy.
If you want a good corn flavor, make corn stock before starting the soup.
In a large pot, add a dab of butter along with the sweet potatoes, onions, garlic, and bell pepper. Cook for 5 minutes until onions become translucent. Season with salt, pepper, herbs, and curry powder. Add the flour to the pot and coat all the ingredients. Add the stock and cream and bring to a gentle boil. Reduce to a simmer and cook for 20 to 25 minutes.
Season to taste a dash of vinegar and adjust any seasonings. Throw in the kale, the residual heat will cook it enough, and the corn. Serve hot!