Southwestern Corn and Sweet Potato Soup

From Moosewood Low-Fat Favorites. This soup comes out so creamy that it tastes like it has a bunch of dairy in it, but nope. Amazing.


  • 1 c finely chopped onions
  • 2 garlic cloves, pressed
  • 1 small fresh chile (I used a mild one), seeded and minced
  • 1/2 t salt
  • 4 c vegetable stock
  • 2 t ground cumin
  • 1 medium sweet potato, diced
  • 1/2 red bell pepper, finely chopped
  • 3 c fresh corn kernels (I cooked six stalks for three minutes to get about 3 c. of kernels)
  • salt to taste
  • lime wedges
  • finely chopped cilantro leaves


  1. Chop veggies.
  2. In a covered soup pot, simmer onions, garlic, chile, and salt in 1 c. of vegetable stock for about 10 min., or until the onions are soft.
  3. Add cumin and cook two more minutes.
  4. Add the sweet potatoes and the remaining stock and cook about 10 minutes, or until sweet potatoes have softened.
  5. Add the bell pepper and simmer for five minutes.
  6. Add the corn and simmer, covered, for an additional five minutes.
  7. Puree about half the soup in a blender and add it back in to the pot.
  8. Garnish with lime and cilantro.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s