1 extra large onion, chopped
1 organic red bell pepper, diced
3 medium organic sweet potatoes, diced
2 large stalks organic celery, diced
4 cups organic vegetable broth
2 cloves garlic, minced
2 bay leaves
1 tsp dried dill
1/2 tsp dried thyme
1 tsp. salt
2 tsp. black pepper
4 cups fresh or frozen organic corn kernels (one 16 oz bag)
2 cups organic almond milk
In a soup pot over medium heat, sauté onion and bell pepper for about 5 minutes, until onion is translucent; add potatoes, celery, dill, thyme, bay leaf, and stock. Cover and simmer gently for about 10 minutes; until potatoes begin to soften. Add the corn and cook for 5 more minutes; remove bay leaf.
Ladle 3-4 cups of soup into a blender and add the almond milk; blend until smooth. Return pureed mixture to pot; gently reheat – do not boil. Serve and enjoy!