Sweet Potato & Corn Soup
The Soup Sisters Cookbook, 2012
by Sharon Hapton
1 onion, diced
1 sweet red pepper, seeded and diced
2 tablespoons olive oil
2 cloves garlic, minced
1 small hot red chili pepper, seeded and diced
2 teaspoons ground cumin
2 cups fresh corn kernels
1 sweet potato, peeled and diced
8 cups vegetable stock
salt and pepper, to taste
1 lime, cut into wedges
1. In a large pot over medium heat, saute the onion and red pepper in the oil, until the onion is softened.
2. Stir in the garlic, chile and cumin. Stir in the corn and sweet potato.
3. Add the stock. Bring to a boil over high heat, then reduce the heat to medium-low.
4. Simmer, uncovered, until the sweet potatoes and corn are tender, about 25 minutes.
5. Puree half the soup until smooth. Return the pureed soup to the pot. Reheat over medium heat and add salt and pepper to taste.
6. Ladle up a steamy, chunky bowl of sweet soup, and squeeze over a fresh and zesty lime wedge.
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