Tuesday, October 7, 2008

Sweet Potato Soup with Jalapeno Corn Salsa

Sweet Potato Soup with Jalapeno Corn Salsa

(Darlene note: Nov 2004 Christina and I loved it!! Binghong said "Canadian food looks and smells bad, but it tastes good. He says that's what all the Chinese kids say! Jayson says it sticks in his throat!! =) )

1 tbsp vegetable oil
1 onion chopped
2 cloves garlic minced
1/4 tsp each salt and pepper
3 sweet potatoes peeled and cubed (2 lbs)
4 cups vegetable stock

1 cup thawed corn kernels
1/4 cup minced red or green onion
2 tbsp minced fresh coriander
1 tbsp minced jalapeno
1 1/2 tsp lime or lemon juice
1/4 salt
1/2 cup sour cream (maybe I will sub this with something or forgo the topping altogether)

  • In a large saucepan (I learned my lesson last time, when they say large saucepan they mean the one you cook spaghetti in), heat oil over med heat; fry onion, garlic, salt and pepper until softened, about 3 minutes
  • Add sweet potatoes and stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes
  • In batches in blender, puree soup until smooth. Return to clean saucepan (oh that sounds like work) heat through
  • Topping: in small bowl combine corn, onion, coriander, jalapeno pepper, lime juice and salt.
  • Ladle soup into warmed bowls (sounds like more work). Top each with spoonful of sour cream, spoon salsa over and beside sour cream.
  • 8 servings, 184 cal, 6 g protein, 4 g fat, 33 g carbs, 3 g fibre,2 mg chol, 560 mg sodium

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