Simple Supper: Spiked Sweet Potato Soup

As of late, I've been completely hooked on sweet potatoes. Luckily, these tubers are high in beta kerotene, vitamin C, & vitamin B -- not a bad thing to be hooked on! My boss, learning of my recent obsession, brought me a recipe for sweet potato soup she found in the paper (which paper, I'm not sure*). For a quiet night in with friends and movies it made a perfect meal. Bright orange with pops yellow and green make this soup quite a beauty. Try serving it with sourdough bread. The bite in the bread is a nice foil to the mild sweetness in the soup.


Spiked Sweet Potato Soup
1 tbsp peanut oil
1/2 c. onion, diced
2 cloves garlic, minced
3 medium sweet potatoes, peeled & cubed
4 c. vegetable or chicken stock
1 medium jalapeño, seeded & minced
1 c. frozen corn kernels
2 tbsp. ribbon cane or molasses syrup
1/4 c. scallions, minced
1/2 tbsp. kosher salt
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
pinch of cinnamon

In a large dutch oven, heat the peanut oil and saute the onion, jalapeño, and garlic until soft. Add the stock & bring to a boil. Throw in the potatoes, salt, and pepper and simmer over medium heat for 12 - 15 minutes. With an immersion blender or food processor puree the sweet potatoes mixture. Add the corn, scallions, ribbon cane, cayenne, and cinnamon and simmer for a minute or two to heat through.


On a side note, many thanks to the kitchn for publishing my hot toddy recipe!

*While perusing through blogs this evening I came across the source of this recipe: NYT, of course. Thanks to The Wednesday Chef for pointing it out!