4 cloves garlic minced
2 cups peeled and cubed sweet potato (1/2” cubes)
1 cup red bell pepper chopped
2 cups celery chopped
1 can sweet corn or 1 ¾ cups frozen
3 cups vegetable or chicken broth
2 tsp. curry powder
1 tsp. thyme
1 tsp. rubbed sage
1 bay leaf
½ tsp. smoked paprika
¼ tsp cayenne pepper
1 cup heavy cream (I use non-dairy)
In a soup pot, sauté onion , peppers, celery, garlic and sweet potatoes in olive oil, ghee or broth for about 5 minutes. Add the broth, corn, thyme, sage, bay leaf, smoked paprika and cayenne. Bring to a boil, then cover, turn eat down and simmer for 25 minutes. Scoop out about 2/3 of the soup and add it to your blender. Blend until smooth and creamy. Add back to pot with the unblended soup along with the cream. Stir until combined. Serve!
