A recipe for a spicy sweet potato and corn soup made with sweet potatoes, corn, vegetable broth, jalapenos, and various spices.
Course
Soup
Cuisine
American
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
AuthorRenee
Ingredients
1tablespoonolive oil
1/2cupchopped onions
2garlic clovesminced
3poundssweet potatoespeeled and cut into 1-inch cubes
6cupsvegetable brothplus more if needed
1to 2 medium jalapenosseeded and finely chopped
1 1/2to 2 cups corn kernels
2teaspoonskosher salt
3/4teaspoonground cayenne pepper
1/4teaspooncumin
1/2teaspoonfresh ground black pepper
1/8teaspoonground cinnamon
Dash of ground nutmeg
2to 3 drops Tabasco sauce
Thin slices of jalapeno or green onions for garnish
Instructions
In a large soup pot or dutch oven over medium heat, add the olive oil and onions and cook until the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cover and simmer until the potatoes have softened, about 20 to 30 minutes.
Using a blender, food processor, or immersion blender, puree the cooked ingredients. Return the puree to the pot and add the jalapeno pieces, corn, salt, cayenne, cumin, black pepper, cinnamon, nutmeg, and Tabasco. Stir to combine. Bring to a simmer and cook, covered, for 20 to 30 minutes. Stir occasionally. Add additional vegetable broth to desired consistency. It is a thick soup. Serve hot. Garnish with thin slices of jalapenos or green onions if desired.
Recipe Notes
A recipe for a spicy sweet potato and corn soup made with sweet potatoes, corn, vegetable broth, jalapenos, and various spices.