1 tablespoon olive oil
1 medium onion, chopped
1 jalapeno, seeded and chopped
3 garlic cloves, minced
1 large sweet potato, peeled and diced (about 3-4 cup diced sweet potatoes)
4 ears of sweet corn, kernels removed from the cob (about 4 cups of corn)
2 teaspoons curry powder (I like spicy curry powder)
pinch of ground ginger
1 (15oz) light coconut milk from the can
2 cups vegetarian broth
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
To garnish, if desired: greek yogurt or goat cheese, cilantro and green onions


1.In a large soup pot over medium heat add the olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 minutes or until potatoes start to soften. Season with curry powder and ginger.
2.Slowly stir in the milk and vegetarian broth, scraping up any bits from the bottom of the pan as you stir. Reduce the heat to low and simmer for 10 to 15 minutes or until the potatoes are tender and can easily be pierced with a fork.
3.To give a creamy texture, blend 3 cups of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and season with salt and pepper. Taste and adjust seasonings as necessary.
4.To serve, sprinkle with cilantro, a swirl of greek yogurt (or a coconut yogurt if vegan) and green onions. Makes 4 servings.

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