Family Tested & Approved
flour (may use gluten free rice flour)
pepper (white if possible)
corn kernels (i used two large frozen bags)
sweet potatoes, peeled & chopped (about 2 large ones)
cashew or sunflower butter (or peanut butter)
Saute carrots, onions, and celery in olive oil over low for 10 to 15 minutes. Add garlic and cook 5 minutes.
Stir in flour and slowly add broth.
Add thyme, bay leaves, salt, pepper, parsley and corn. Add chopped potatoes and honey. Bring to boil and lower hat to simmer.
Add one of the butters (I prefer almond or cashew). Mix well. Simmer covered 45 minutes more.
Remove bay leaves. Puree soup a few minutes leaving vegetables slightly chunky for texture. Adjust seasoning. Serve hot. Freezes well. Enough for an army!