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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