With the leaves changing, fall is officially upon us. Each year, I reach for my favourite soup recipes to make and stock up the freezer for those cooler months ahead. There is something truly comforting with being able to cozy up after a long day and enjoy a heart warming soup. This past weekend, my mom and I spent much of our time making different soups, so I am quite stocked for a while now (super thrilled about this!). We made a hearty cabbage soup, a sweet butternut squash soup and a spicy sweet potato corn bisque.

My mom’s recipe for sweet potato corn bisque always ends up being a crowd pleaser. It is sweet, spicy, warm, hearty and creamy-without-the cream! I love making this soup because is so easy to prepare, nutritious and full of flavour. Here’s the dish-

Sweet Potato Corn Bisque

• 6 tbsp coconut oil, divided
• 2-3 large sweet potatoes, peeled and diced into 1 ” pieces
• salt & pepper to taste
• 1 onion, diced
• 2 stalks of celery, diced
• 1 carrot, peeled and diced
• 1 clove garlic, crushed
• 2 tsp mild curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 4 cups chicken or vegetable stock
• 1 can coconut milk
• 3 cups frozen corn

1. Preheat the oven to 425 degrees.  Lightly oil baking sheet.  Pour 2 tbsp of the cocnut oil into large bowl.  Toss in the sweet potatoes and season with salt & pepper.  Transfer to baking sheet and bake until tender, approx 30 minutes.
2. Meanwhile, heat remaining oil in a large pot over med-high heat.  Add onion, celery, carrots.  Cook until onion is translucent, approx 3 minutes.  Add garlic and spices and stir.
3. Add stock and coconut milk and bring to a boil.  Reduce heat and simmer 10 minutes.  Add cooked sweet potatoes and corn and continue to cook 10 minutes longer or until corn is tender.
4. Puree 1/2 of soup or leave chunky.
5. Serve warm or freeze in individual portions for easy meals in the weeks ahead. Yields 6-8 servings.

Get Cozy & Enjoy. xx