Corn and Sweet Potato Soup with Chili Recipe

Corn and Sweet Potato Soup with Chili Recipes

Ingredients :

15ml / 1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 small red chili, seeded and finely chopped

1.75 liters / 3 pints / 7.5 cups vegetable stock

10ml / 2 tsp ground cumin

1 medium sweet potato, diced

1/2 red pepper, finely chopped

450g / 1 lb sweetcorn kernels

salt and freshly ground black pepper

lime wedges, to serve

Method :

Heat the oil in a large, heavy-based saucepan. Add the chopped onion and fry for 5 minutes until softened. Add the crushed garlic and finely chopped red chili and continue to fry for a further 2 minutes. Pour in 300ml / 1/2 pint / 1.25 cups of the stock and simmer for 10 minutes. Mix the cumin with a little stock to form a paste and stir into the soup. Add the diced sweet potato, stir and bring to the boil. Lower the heat and simmer, covered, for 10 minutes. Season with salt and freshly ground black pepper and stir again.

Add the red pepper, sweetcorn and remaining stock and simmer for a further 10 minutes. Pour half of the soup into a food processor or blender and process until smooth then stir back into the pan. Serve in warmed bowls with lime wedges for squeezing over.

Serves 6

Variation: Yellow or orange peppers can be used instead of red, but the green ones are too bitter.

Chili injects an appealing zing into this otherwise mild and sweet vegetable combination, which makes a colorful and unusual first course or a light lunch dish.

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