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Sweet Potato & Corn Soup

Posted by Avital Pinnick on January 8, 2010

Sweet Potato & Corn Soup

You know you’ve been married a long time when your husband doesn’t ask why you’re wandering out of the house carrying a bowl of rapidly cooling soup, a red restaurant apron tossed over one shoulder. I was too lazy to set up a lamp, so I took the soup outside to shoot it. I haven’t posted a recipe for a while.

This is very easy soup, perfect for a winter evening, and full of vitamin A.

You may be wondering, however, why the soup in the photo is garnished with a dollop of plain yogurt and sweet paprika. We’re having an unusually warm day in Israel and I needed to use up the yogurt. For a cooler day, garnish with finely chopped parsley or cilantro.

Sweet Potato & Corn Soup

8 servings

1 tbs. canola oil
1 large onion, peeled and diced
2 large carrots, peeled and diced
2 cloves garlic, peeled and minced
2 large sweet potatoes, peeled and chopped
1 medium white potato, peeled and chopped
6 cups water
550 gm. can corn kernels + liquid
1 tsp salt
lots of fresh ground black pepper

Optional: 2 tsp grated fresh ginger or 2 tbs. fresh chopped cilantro. Or both if you want a Moroccan soup.

Sauté diced onion in oil until translucent. Add diced carrots and continue to sauté until tender. When nearly done, add minced garlic. (You’re adding this last to avoid burning it while the carrots are being cooked.)

Add sweet and white potatoes, water, and corn kernels with liquid. Season. Simmer until all vegetables are tender. Using a stick blender, purée until barely smooth. If you like a chunkier texture, use a potato masher.

If you want a dairy version, substitute 2 cups of milk for the water. Garnish with plain yogurt or sour cream. Tastes great chilled, too!

This is a very adaptable soup.

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