Spicy Sweet Potato Corn Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the cookbook Cooking Up a Storm: Recipes Lost and Found edited by Judy Walker Ingredients:
1 tablespoon vegetable oil |
1/2 cup onion, diced |
2 teaspoons minced garlic |
2 1/2 lbs sweet potatoes, cubed (about 3 medium ones) |
4 cups vegetable broth |
1 medium jalapeno, seeded and finely chopped (i put in half) |
1 cup corn kernel |
2 tablespoons molasses |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
1 pinch ground cinnamon |
Directions:
1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, about 3 minutes.
2. Add sweet potatoes and vegetable stock and bring to a boil.
3. Reduce heat and simmer until potatoes are soft, about 10 minutes.
4. Remove from heat.
5. Using an immersion blender or a food processor, puree contents of pot until smooth.
6. Reheat soup, stirring in jalepeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Adjust seasonings to taste.
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