2 sweet potatoes, peeled and cubed
1 tablespoon corn oil
salt and pepper to taste
1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil
1 1/2 cups finely diced celery
1 cup diced red onion
1/4 cup shallot, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 potato, peeled and cubed
2 tablespoons chopped fresh parsley