2 C diced sweet onion 1 C diced celery
1 C diced carrots 2 Tbsp canola oil
2 garlic cloves, minced 6 C chicken broth
1 lb Yukon gold potatoes, peeled and cubed
1 lb sweet potatoes, peeled and cubed
4 C shredded cooked chicken
3 C yellow corn kernels (fresh or frozen)
2 C uncooked, shelled frozen edamame
1 (13.5 oz) can unsweetened coconut milk OR heavy cream
1.5 Tbsp. curry powder
Sauté onion, celery and carrots in hot oil in large Dutch oven or stockpot over medium-high heat for 6 minutes or until tender; add garlic and sauté an additional minute.
Add broth, and remaining ingredients. Bring to a boil, stirring often. Reduce heat to medium, and simmer, stirring occasionally, for 20-25 minutes or until vegetables are tender.
Season with salt & pepper to taste. Makes about 16 cups.
Found this in an old Southern Living (2013) and it is a flavorful veggie soup for those winter nights! I should clean out more often! Enjoy!