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Ingredients
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4 sweet potatoes
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2 tablespoons butter
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2 carrots, peeled and diced
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2 ribs celery, chopped
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½ large sweet onion (such as Vidalia®), diced
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2 cloves garlic, chopped
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5 cups vegetable stock
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1 ⅓ cups light cream
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1 (11 ounce) can creamed corn
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3 tablespoons brown sugar
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½ tablespoon ground coriander
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1 teaspoon crushed red pepper flakes
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½ teaspoon soy sauce
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½ teaspoon red wine vinegar
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½ teaspoon ground ginger
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1 (10 ounce) can whole kernel corn, drained
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salt and ground black pepper to taste
Directions
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Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
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Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
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Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
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Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
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Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
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Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.
Cook's Notes:
I recommend using fresh vegetable stock if you can versus canned. It makes the recipe that much better!
You may puree this soup in a blender in batches instead of using a stick blender, if preferred.
Nutrition Facts (per serving)
369 | Calories |
22g | Fat |
42g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 369 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 13g | 65% |
Cholesterol 69mg | 23% |
Sodium 559mg | 24% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 5g | 19% |
Total Sugars 15g | |
Protein 5g | 10% |
Vitamin C 8mg | 9% |
Calcium 105mg | 8% |
Iron 1mg | 7% |
Potassium 626mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.