Sweet Potato & Corn Bisque

Ingredients:

1 tablespoon olive oil

1 cup onion, chopped

1-2 tablespoons garlic minced

3 sweet potatoes, peeled and cut into 1 inch cubes (about 2 1/2 punds)

4 cups vegetable stock

2 medium jalapeno, seeded and finely chopped

2 cups yellow corn (fresh or frozen)

2 tablespoons molasses (we just used regular pancake syrup)

1/2 tablespoon salt

1/4 teaspoon ground cayenne pepper

1/4 teaspoon black pepper

1 pinch ground cinnamon 

1 bunch green onion, finely chopped green parts only for garnish

 

1. In a large pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.

 

2.  Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.

 

3. Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.

 

This makes about 8 servings and is only about 140 calories per serving. I added the jalapeno into just my bowl because others didn't want the heat.