Sweet Potato, Kale & Corn Chowder

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INGREDIENTS

  • 1 Tbsp olive oil
  • 2 medium carrots, peeled and chopped
  • 1 medium red onion, chopped
  • 1 rib celery, chopped
  • 1 red bell pepper, chopped
  • 1 large sweet potato, peeled and chopped
  • 1 sprig fresh thyme, minced
  • 3/4 tsp ground turmeric
  • 1 medium tomato, chopped
  • 5 cups vegetable broth or water
  • 1 cup fresh or frozen organic corn kernels
  • 3 cups stemmed and chopped kale leaves
  • Salt and ground white pepper, to taste
  • Cayenne pepper, to taste
  • 1 Tbsp organic cornstarch
  • 1 Tbsp tepid water
  • 1/2 cup chopped fresh parsley

DIRECTIONS

Heat oil in a large pot over medium-high heat. Saute carrots, red onions, celery, bell peppers, and sweet potatoes. 3 minutes. Add thyme and turmeric. Combine well with vegetables. Add tomatoes and broth; simmer 20 minutes.

Add corn, kale, salt, and white pepper. Simmer 5 minutes. Season with cayenne pepper.

Thicken either of two ways: Combine cornstarch with 1 tablespoon tepid water. With soup simmering, stir in cornstarch mixture. Continue to stir and simmer 3 minutes to thicken. Remove from heat and stir in parsley.