Ride Home Recipe: Sweet Potato and Corn Soup

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Since it’s Vegetarian Awareness Month, we went searching for some yummy recipes & found this favorite from last fall …

Ingredients

1 large yellow onion, chopped
1-1/2 tablespoons butter
2 pounds sweet potatoes
2 cups water
4 cups vegetable broth
3 cups yellow or white sweet corn kernels
1 medium red bell pepper, finely diced
1 small fresh jalapeno pepper, finely chopped
1 cup milk
juice of 1/2 lemon
pinch of cayenne
2 – 3 tablespoons cream

(garnish: chopped cilantro leaves)

Instructions

Cook the onion slowly in the butter, with a little salt, stirring often, until it is golden brown.   At the same time, peel & dice the sweet potatoes, combine them in a pot with the water and the vegetable broth, and simmer until the potatoes are tender (about 20-30 minutes).

Add the caramelized onions to the soup, deglaze the onion pan with a bit of the broth, add it back, then puree this mixture (in batches) in a blender.

Return the puree to the pot and add the corn, the red pepper, the chopped jalapeno and the milk.  Simmer until the peppers and corn are tender.

Stir in the lemon juice and cayenne, then taste.  Correct the seasoning as desired.  Finish the soup with a little cream.

Serve hot, with the cilantro garnish.    Recipe serves 8.

(adapted from The New Vegetarian Epicure by Anna Thomas)

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