Sweet Potato, Kale and Corn Chowder



 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


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.