1. Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
2. Add all the Base Ingredients (reserving one can of corn) and Spice/Herb Mix into the Instant Pot, stir well to combine, then tuck in the bay leaf. Set the Instant Pot to Manual Pressure High for 6 minutes.  When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
3. Once all the pressure is released, carefully remove the lid, remove and discard the bay leaf, then place the soup into a high-speed blender and blend on high until smooth and emulsified, then return the mixture to the Instant Pot.
4. Allow to sit for 5 minutes for the flavors to marry.
5. Sprinkle a handful of corn on top of individual servings, then sprinkle with some dulse flakes and smoked paprika to finish.

Stove Top Instructions

1. Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning. Add the garlic, and sauté for 30 seconds.
3. Next add all the Base Ingredients (reserving one can of corn) and Spice/Herb Mix to the pot, stir well to combine, then tuck in the bay leaf. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine.  Cover with a tight-fitting lid.  Simmer for 25 to 35 minutes until the sweet potatoes are tender, stirring occasionally.
4. Once the sweet potatoes are tender, remove and discard the bay leaf, then place the soup into a high-speed blender and blend on high until smooth and emulsified, then return the mixture to the soup pot.
5. Allow to sit for 5 minutes for the flavors to marry.
6. Sprinkle a handful of corn on top of individual servings, then sprinkle with some dulse flakes and smoked paprika to finish.