Sweet, curried, and delicious.
In a soup pot, heat the olive oil over medium heat.
Sauté the shallots and garlic, stirring frequently, until the shallots are tender and translucent, about 3 minutes.
Add the pepper, sweet potatoes. thyme, curry powder, salt and pepper, and stir until the spices cover the vegetables.
Add the corn, coconut milk, water, and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, about 20 minutes.
Serve garnished with chives. Enjoy!