SWEET POTATO, CORN AND JALAPEÑO BISQUE

SWEET POTATO, CORN AND JALAPEÑO BISQUE image

Provided by @MakeItYours

Number Of Ingredients 13

-1 Tbsp. peanut oil
-1/2 cup chopped onions
-2 tsp. minced garlic
-3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
-4 cups vegetable stock
-1 medium jalapeño, seeded and finely chopped
-1 cup fresh or frozen corn kernels
-2 Tbsp. molasses (I didn't have this, so I added a few dashes of smoked paprika instead)
-1/2 Tbsp. kosher salt
-1/4 tsp. ground cayenne
-1/4 tsp. black pepper
-Scant pinch ground cinnamon
-Finely chopped scallions, green parts only.

Steps:

In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions..

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