The great thing about this recipe is that anyone can eat it because it has no meat, dairy or gluten. It tastes FANTASTIC! It's a crowd pleaser!
Very tasty! I had to make some modifications to fit what I had in the pantry, so my version was only gluten free, not vegan or dairy free. I did not have shallots or red onion, but yellow onion and 2 cloves of garlic tasted fine to me. No corn oil either, so I used extra virgin olive oil. I substituted chicken broth for the vegetable broth. No frozen corn on hand, so I used 2 cans of the green giant super sweet niblets, drained. I still reserved one cup, but pureed the rest, which was about 6 oz more corn than the recipe called for. But really, what can more corn hurt? Right before serving I put in somewhere between 3/4 and 1 cup of heavy cream. Not exactly sure as it was whatever was left in the container and I didn't think to measure before I dumped it in. It was good before I did that, it was over the top after the cream! I was wishing I had some shrimp to throw in there too, but not this time. Oh, and I just realized I didn't put in the parsley!!! Oh well!! Definitely a keeper and good enough for company. One suggestion is to roast 3 sweet potatoes, because they were good enough to eat like candy so not all of them made it into the soup. Oops! - 21 Oct 2008 (Review from Allrecipes US | Canada)
this was fairly easy to make, very tasty and relatively healthy. couldn't find corn oil in the store, so just used vegetable oil b/c i couldn't find my olive oil. it was very flavorful and a nice combo for fall. one thing it could have used was a little kick. i put a few splashes of tabasco in my bowl, which was good, but not sure that was exactly what it needed. my husband thought white pepper may have done the trick. definitely a keeper. - 17 Oct 2008 (Review from Allrecipes US | Canada)
If you like sweet potato you will love this soup. I used about 1.5 sweet potatoes (mine were huge!) and they took about 30 min to roast, but next time I will probably chop them into smaller cubes which should reduce the cook time. I added some hot sauce to mine, which kicked up the flavour just a bit. I would definitely make this again. - 20 Oct 2008 (Review from Allrecipes US | Canada)