Kale, Corn, And Sweet Potato Chowder - cooking recipe

Ingredients

1 tablespoon canola oil
1 large sweet potato, peeled and chopped
1 large red pepper, seeded and chopped
1 stalk celery, chopped
1 medium red onion, chopped
2 medium carrots, chopped
1 sprig fresh thyme, minced
5 cups vegetable stock or 5 cups cold water
1 medium tomatoes, chopped
1 cup fresh corn kernels or 1 cup frozen corn kernels
3 cups chopped kale leaves, heavy stems removed and washed
sea salt
fresh ground white pepper
cayenne pepper
1 tablespoon cornstarch
1/2 cup chopped parsley
1/2 cup cashew pieces

Preparation

Heat the canola oil over medium-high heat in a large pot.
For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
Thoroughly combine the thyme and tumeric with the vegetables.
Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
Add desired amount of cayenne pepper.
In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.