Roasted Sweet Potato And Corn Soup

• 1 lb sweet potato, peeled and cut into 1/2 inch pieces
• 1 cup frozen corn, thawed
• 1 celery rib, finely diced
• 1/2 onion, finely diced
• 1 garlic clove, minced
• 1 teaspoon dried thyme
• 6 cups chicken broth or 6 cups vegetable broth
• 1 potato, peeled and cubed
• 1/2 teaspoon dried parsley
• salt and pepper
• olive oil

1. Preheat oven to 425.
2. On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
3. In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
4. Add garlic and thyme and cook another minute.
5. Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
6. Add sweet potatoes and parsley and simmer another 5 minutes.
7. Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

sweet potato, frozen corn, celery, onion, garlic, thyme, chicken broth, potato, parsley, salt, olive oil

Taken from www.food.com/recipe/roasted-sweet-potato-and-corn-soup-438863 (may not work)