Kale, Corn, and Sweet Potato Chowder

Ingredients

• 1 tablespoon canola oil
• 1 large sweet potato, peeled and chopped
• 1 large red pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 medium red onion, chopped
• 2 medium carrots, chopped
• 1 sprig fresh thyme, minced
• 5 cups vegetable stock or cold water
• 1 medium tomato, chopped
• 1 cup fresh corn kernels or frozen corn kernels
• 3 cups chopped kale leaves, heavy stems removed and washed
• sea salt
• fresh ground white pepper
• cayenne pepper
• 1 tablespoon cornstarch
• 1/2 cup chopped parsley
• 1/2 cup cashew pieces

Directions

1. 1

   Heat the canola oil over medium-high heat in a large pot.

2. 2

   For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.

3. 3

   Thoroughly combine the thyme and tumeric with the vegetables.

4. 4

   Add the vegetable stock (or cold water) and tomato and simmer for five minutes.

5. 5

   Add desired amount of cayenne pepper.

6. 6

   In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.

7. 7

   When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.