Roasted Sweet Potato And Corn Soup - cooking recipe

Ingredients

1 lb sweet potato, peeled and cut into 1/2 inch pieces
1 cup frozen corn, thawed
1 celery rib, finely diced
1/2 onion, finely diced
1 garlic clove, minced
1 teaspoon dried thyme
6 cups chicken broth or 6 cups vegetable broth
1 potato, peeled and cubed
1/2 teaspoon dried parsley
salt and pepper
olive oil

Preparation

Preheat oven to 425.
On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
Add garlic and thyme and cook another minute.
Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
Add sweet potatoes and parsley and simmer another 5 minutes.
Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!