10 Ingredient Roasted Red Potato and Corn Soup-recipe is so rich.When you roast the potatoes and add in thyme, delicious. Vegan and gluten free makes this soup a main dish for any family.-infusedveggies.com
Quarter potatoes, place in a bowl drizzle olive oil over potatoes and stir. Place red potatoes on a baking sheet lined with foil or parchment paper. Roast for 20 minutes.
In a dutch oven melt vegan butter, add in onions cook until translucent. Stir in garlic, broth, potatoes, and thyme. Bring to a boil. Reduce heat to a simmer for 30 minutes.
Using an emersion blender, start blending the soup, slowly adding in dairy-free milk while blending. Blend ingredients until smooth leaving some of the potatoes in tacked. Remove emersion blender. Add in corn, salt, and pepper to taste and reheat.
Ladle into bowls, sprinkle with fresh thyme and serve.
Notes
Use fresh thyme sprigs, toss them into the soup while it cooks. Before the emersion blender remove thyme sprigs.