Southwestern Corn and Potato Soup

From Moosewood Restaurant Low-Fat Favorites

1 c finely chopped onion

2 garlic cloves

1 small fresh chile, seeded and minced

2 tsp ground cumin

1 medium sweet potato, diced (about 2 cups)

1 small red bell pepper, finely chopped

3 cups corn kernels

1/4 tsp salt

3-4 cups vegetable broth


Simmer the onions, garlic, chile, and salt in 1 cup of the broth until the onions are soft.  Make a paste with the cumin and 1 tablespoon of the broth and add to pot.  Add the sweet potato and remaining broth; cook until soft.  Add the pepper and corn; cook until soft.  Take out half of the mixture and puree, or use an immersion blender to roughly puree the mix.  Garnish with sour cream and cilantro.


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