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Sweet Potato Corn Soup Recipe

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Mango & Tomato Sweet Potato & Corn Southwestern Soup A Recipe For Any Season
Mango & Tomato Sweet Potato & Corn Southwestern Soup A Recipe For Any Season from www.mangotomato.com

Description

In search of a warm and comforting soup for a chilly evening? Try this delicious sweet potato corn soup recipe! It's a creamy and hearty soup that's perfect for cold weather. This soup is made with sweet potatoes, corn, and a blend of spices to create a deliciously balanced flavor. You can enjoy this soup on its own or pair it with some bread for a complete meal.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 25 minutes.

Ingredients

For this recipe, you will need the following ingredients:
  • 2 large sweet potatoes, peeled and chopped into small pieces
  • 1 can of corn
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 4 cups of vegetable broth
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 cup of heavy cream

Equipment

For this recipe, you will need the following equipment:
  • A large pot
  • A blender or immersion blender
  • A cutting board
  • A sharp knife
  • A wooden spoon

Method

Here are the steps to follow to make this sweet potato corn soup recipe:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent.
  3. Add the sweet potatoes, corn, vegetable broth, salt, black pepper, cumin, paprika, ginger, cinnamon, and nutmeg to the pot.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender.
  5. Remove the pot from the heat and let it cool slightly.
  6. Using a blender or immersion blender, puree the soup until it's smooth and creamy.
  7. Return the soup to the pot and stir in the heavy cream.
  8. Heat the soup over medium heat until it's heated through.
  9. Serve the soup hot and enjoy!

Notes

If you don't have heavy cream on hand, you can substitute it with coconut cream or plain yogurt. You can also adjust the spices to your liking or add some fresh herbs like parsley or cilantro for an extra pop of flavor.

Nutrition Info

This sweet potato corn soup recipe makes approximately 6 servings. Each serving contains the following nutritional information:
  • Calories: 220
  • Carbohydrates: 33g
  • Protein: 5g
  • Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 25mg
  • Sodium: 980mg
  • Potassium: 562mg
  • Fiber: 4g
  • Sugar: 8g
  • Vitamin A: 174% RDA
  • Vitamin C: 20% RDA
  • Calcium: 7% RDA
  • Iron: 7% RDA

Recipe Tips

To save time, you can chop the sweet potatoes and onion ahead of time and store them in an airtight container in the fridge until you're ready to use them. You can also freeze any leftovers for up to 3 months. When reheating, add a splash of vegetable broth or water to thin out the soup if it's too thick. Finally, garnish your sweet potato corn soup with some crumbled bacon, chopped scallions, or a dollop of sour cream for an extra indulgent treat!

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