Dr. Velonda Thompson's recipies for sweet potato corn soup and butternut squash soup

These recipes for sweet potato corn soup and butternut squash soup come courtesy of Nutritionist Dr. Velonda Thompson.

Sweet Potato Corn Soup

1 tablespoon safflower oil
2 medium carrots, peeled and chopped
1 medium red onion, chopped
1 rib celery, chopped
1 large sweet potato, peeled and chopped
1 sprig fresh thyme, minced
1 teaspoon ground turmeric
1 medium tomato, chopped
5 cups water
2 vegetable bouillon cubes
1 cup fresh or frozen corn kernels
3 cups chopped kale
1 table spoon sea salt
1 table spoon cornstarch
1 tablespoon water
Cayenne pepper to taste

In large sauté pan, heat oil over medium heat, Sauté carrots, onions, celery, bell peppers and sweet potatoes for 3 minutes
Add thyme & turmeric. Combine well with vegetables
Add tomatoes, water and bouillon cubes. Simmer 20 minutes
Add corn, kale and sea salt. Simmer 5 minutes.
Season to taste with cayenne pepper.
Combine cornstarch with tablespoon of water. Stir into simmering soup. Stir and simmer for 3 minutes to thicken.
Remove from heat and serve with hearty bread.

Butternut Squash Soup

4 cups fresh orange juice
1 mango, peeled and chopped
4 cups butternut squash, small chunks
8 dates, pitted & chopped
1 teaspoon curry

Combine all ingredients in blender.
Add water as need for desired thickness.
Serve with hearty bread.

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