They say April showers bring May flowers. Well, today proved the first part correct, we will have to wait until May about the second part. Today was damp, rainy and gloomy, not ideal spring weather. The other day we had hail, and I was like "WHAT THE HAIL IS GOING ON?", but today's weather had me in a baking, cuddling and soup-slurping mood.
Now I didn't make this soup today, I wish I was that good at making, photographing and blogging, but a bowl of it would have been just the remedy to the dreary weather! Instead, I had some delicious pasta, which I will be sharing soon! In the meantime, soup!
Also, please note the unintentional sriracha heart in the first picture! I started taking pictures, looked back at a few and noticed it!
Roasted Corn, Red Pepper and Sweet Potato Soup with Coconut Milk
2 lbs corn kernels, fresh or frozen
1 small onion, chopped
1 red bell pepper, chopped
2 medium sweet potatoes, cooked and cooled
2 teaspoon curry powder
1 teaspoon salt
¼ to ½ teaspoon black pepper
2 (14 oz) cans coconut milk
4 cups vegetable stock
sriracha for serving
1. Begin by roasting the corn. Preheat oven to 450 degrees F. Lightly grease two baking sheets with coconut oil. Spread corn on prepared baking sheets. Bake for 20-25 minutes, or until lightly brown, stirring as necessary.
2. Cook sweet potatoes in microwave. Microwave on high for 8 to 10 minutes or until tender.
3. In a large soup pot, melt 2 Tablespoons of coconut oil. Add onion and red bell pepper, sautéing until soft, about 3-5 minutes.
4. Scoop sweet potato from skin, and add to pot along with roasted corn. Add curry powder, salt and pepper. Cooking 30 seconds. Add coconut milk and vegetable stock. Cook for 15 minutes, stirring occasionally. Then blend using an immersion blender or blender.
5. Serve with sriracha and additional coconut milk, if desired.
Recipe Loosely Adapted from Nutmeg Nanny
Roasting time will be shorter if using fresh or defrosted corn.
Print Recipe Here