Ingredients
16 ounce bag super sweet frozen corn, add at the end when blending
16 ounce bag frozen edamame, add at the end when blending
16 ounces butternut squash, peeled and roughly chopped
10 ounce bag tiny frozen peas, add at the end when blending
1 small head cauliflower, cored and coarsely broken
1 pound carrots, peeled and roughly chopped
1 teaspoon finely grated fresh ginger
1 tablespoon milk
3 tablespoons Greek Yogurt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt, more as needed
3 medium sweet potatoes (about 1 1/4 pounds) peeled and cut into 2-inch pieces
2-3 medium russet potatoes (about 12 ounces), peeled and cut into 2-inch pieces
6 cups low sodium chicken broth, or vegetable broth
2 tablespoons brown sugar
1/2 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons finely grated fresh ginger, use a fine zester to grate
3 medium cloves garlic, smashed and peeled*
1 medium jalapeno pepper, roughly chopped
2 stalks celery, roughly chopped
1 medium sweet yellow onion, peeled and roughly chopped
1 tablespoon extra virgin olive oil
Step by step
For the soup, heat olive oil in a large pot oven over medium heat. Add onions, celery and garlic. Reduce heat to medium low and sauté onion mixture until softened, about 4-5 minutes. Add ginger, ground coriander and brown sugar. Sauté for another minute until fragrant.
Add broth, potatoes, sweet potatoes, salt and pepper. Bring mixture to a boil, then reduce to a constant simmer and cover with lid slightly ajar. Cook until all veggies are very tender, about 20-25 minutes.
Transfer soup to KitchenAid® Torrent™ Magnetic Drive Blender. Process on the “Soup” setting. If soup is too thick add a bit more chicken broth to thin. Taste and add more salt and pepper, if needed.
For the topping, combine Greek yogurt, milk and grated ginger in a small bowl. Stir to combine.
Ladle soup into bowls. For garnish, spoon drops of yogurt mixture (Greek yogurt thinned out with a little milk) over the surface of the soup. Swirl with a toothpick. Add a sprinkle of poppy seeds, if desired. If you want to keep the soup totally dairy-free, omit the topping and just garnish with poppy seeds or finely chopped cilantro.