This soup also comes from the Moosewood Restaurant Low-Fat Favorites Book. It’s rich and creamy, and the corn and potatoes give it a sweet taste, with just a touch of heat from serrano peppers.
You know what my favorite part of this soup is? The sweet — it reminds me of one of the Great Bowls of Fire recipes.
My favorite part is that it’s going into my mouth.
Southwestern Corn and Potato Soup
1 cup finely chopped onions
2 garlic cloves, minced
1 serrano, seeded and minced
1/4 tsp salt
3 cups Vegetable broth
2 tsp ground cumin
1 medium sweet potato, diced (~2 cups)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels
cilantro, finely chopped
In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften. In a small bowl, make a paste with the cumin and a tbsp of the stock, stir into the pot, and simmer for 1 to 2 minutes. Add the the sweet potatoes and the remaining stock and simmer for 10 minutes. Add the bell pepper and corn and simmer, covered, for another 10 minutes or until all the vegetables are tender.
Puree about 1/2 the soup in a blender and return it to the pot. Add salt to taste and reheat on low heat. Serve with lime wedges and cilantro.