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How to Cook Sweet Potato and Corn Soup

11/20/2013

This is very easy soup, perfect for a winter evening, and full of vitamin A. This recipe yields up to 8 servings.



Edit Ingredients



  • 1 tbs. canola oil

  • 1 large onion, peeled and diced

  • 2 large carrots, peeled and chopped

  • 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



Edit Steps



  1. Prepare ingredients. Peel, dice, mince, and chop vegetables as appropriate.





  2. Saute diced onion in oil until translucent.

  3. Add carrots and continue to saute until tender.





  4. Add minced garlic when carrots are nearly done.





  5. Add sweet potatoes, white potatoes, corn kernels (with liquid), and water.





  6. Season with salt and ground black pepper.

  7. Simmer until all vegetables are tender.





  8. Puree until barely smooth, using a stick blender. For a chunkier texture, use a potato masher.





  9. Finished!









Edit Tips



  • Saute minced garlic last to avoid burning it while the carrots are being cooked.

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

  • For a Moroccan soup, add 2 tsp grated fresh ginger and 2 tbs. fresh chopped cilantro.



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