A hearty sweet potato soup with bits of juicy fresh corn and a hint of spice in every spoonful.
Believe it or not, this very orange soup started out as a yen deep in my belly for corn chowder.
I needed it. Something creamy that would stick to my ribs (and my memory) and tide me over until next year’s corn harvest comes along and makes all my dreams come true.
Obviously something went very very astray.
And before I knew it, I was free-falling into the abyss that is autumn vegetables.
I’m in deep, guys.
But can you really blame me when almost five of the blogs that I read on the regular have made this and raved about it?
Sweet, spicy, warm, hearty, creamy-without-the-cream (actually, it’s VEGAN. Word.Up.)
And, for the record, it totally had juicy kernels of corn in every bite. That’s my story and I’m sticking to it.
One year ago…Plum Almond Tart
Three years ago…Fig and Ricotta Pizza with a Maple-Balsamic Reduction
Four years ago…Chickpeas Romesco
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable broth
- 1 jalapeno, seeded and minced
- 4 ears corn
- ½ tbsp salt
- ¼ tsp black pepper
- ¼ tsp ground cayenne (optional)
- pinch of ground cinnamon
- Heat the oil in a large soup pot over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Add in the sweet potatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 10 minutes, or until potatoes are soft. Remove from the heat and puree using an immersion blender.
- Stir the jalapeno, corn kernels, salt, cayenne, black pepper, and cinnamon into the soup. Simmer until heated through.