Sweet Potato, Corn and Jalapeno Bisque
A hearty sweet potato soup with bits of juicy fresh corn and a hint of spice in every spoonful.
Yield: Serves 4
  • 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
  1. 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.
  2. Reduce heat and simmer for 10 minutes, or until potatoes are soft. Remove from the heat and puree using an immersion blender.
  3. Stir the jalapeno, corn kernels, salt, cayenne, black pepper, and cinnamon into the soup. Simmer until heated through.
Adapted from The New York Times
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/09/sweet-potato-corn-and-jalapeno-bisque.html