Curried corn and sweet potato soup

The weather is starting to get cool in the evenings and I’ve been craving soups. Corn was also on sale at Sprouts (8 ears for $1!), so I decided to make this corn and sweet potato soup, inspired by Ambitious Kitchen. It’s hearty, packed full of flavor and very quick to make. For the best flavor, I would recommend using fresh corn instead of canned. Canned corn to me is too sweet and together with the sweet potato makes sweetness the overarching flavor. I added quite a few jalapeños because I had a bunch from my garden and they aren’t too spicy when you take out the seeds. Feel free to add a lot of jalapeños for added spice.   IMG_9738IMG_9741

Curried corn and sweet potato soup

Prep time: 15 minutes 
Cook time: 45 minutes 
Serves: 4 

2 tbsp coconut oil
1 yellow onion, diced
2 cloves garlic, minced
1-4 large jalapeños, seeded and diced
1 large sweet potatoes, peeled and cubed
4 ears of corn, cut from the cob
1 tsbp curry powder
1 tsp cumin
1/2 tsp tumeric
Juice of 1 lime
1 can full fat coconut milk
2 cups broth
Salt and pepper
Cilantro for garnish

Heat the coconut oil in the bottom of a heavy soup pot or Dutch oven. Cook the onion until starting to brown, about 7 minutes. Add the jalapeño and garlic and cook for another minute. Add the potatoes, corn, spices, and lime juice, cooking for about 3 more minutes. Add the coconut milk and broth, bring to a boil and then reduce to a simmer, cooking for about 30 minutes or until the sweet potatoes are fork tender. Taste and adjust seasonings as needed. Garnish with minced cilantro.


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