Heat oil in a soup pot or large saucepan over medium- high heat. Add onion and cook, stirring frequently, for 5 minutes. Add garlic, ginger, yellow potato, sweet potato, and spice blend and cook, stirring frequently, for 2 minutes.
Add broth and tomatoes with the liquid and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, or until potatoes are fork-tender.
Add corn kernels and cook, stirring occasionally, for
5 minutes, or until cooked. Stir in canned corn and heat through. Season to taste with salt and pepper.
Ladle soup into four bowls.
If desired, garnish each with 2 tablespoons chopped fresh basil. Pass the sriracha sauce.
YOU’VE GOT OPTIONS
Cream-style corn doesn’t actually have any cream in it, but check the ingredients for yourself to make sure you buy a vegan variety. If you prefer, use a 14.75-ounce can of coconut milk instead.
Makes 4 Servings
2 tablespoons extra-virgin avocado oil
1 medium onion, chopped
1 clove garlic, chopped
2 teaspoons grated fresh ginger
1 yellow or white potato, chopped
1 small or 1 ⁄ 2 large sweet potato, shredded
1 tablespoon Garam Masala Spice Blend (page 25), or store-bought
3 cups Vegetable Broth (page 125), or store-bought
1 (19-ounce) can diced tomatoes with liquid
2 cups fresh or frozen corn kernels
1 (14.75-ounce) can cream-style sweet corn (see options)
Sea salt and pepper
1 ⁄ 4 cup chopped fresh basil Sriracha sauce, for serving
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.