Sweet Potato and Corn Soup

My Favourite Soups

Sweet Potato and Corn Soup myfavouritepastime.com_1641Oh yes sweet potato is one of those ingredients I always have hanging around the cold room. Sometimes I chop them up, roast them and serve them with grilled chicken or pork. Other times, I mash them, with fresh herbs, sour cream and butter, and serve them as a side and other times I use the mash for baking cakes, scones or muffins. On the day I made this soup, the left over potatoes were too few to make any of the above, so soup was the best option.

Sweet Potato and Corn Soup myfavouritepastime.com_1649_2Plain sweet potato soup is never interesting at all. I don’t know about you, but I always add other veggies, like capsicum (bell pepper), or carrots, or sweet corn. I think sweet corn gives the best flavour addition. I usually add different spices. For this soup I used freshly roasted and ground cumin seeds. You can use ground cumin but the taste is never the same. Freshly ground spices always give the best taste. The soup tasted very nice. I added some fresh cream, just before serving, but you can add sour cream, yoghurt or coconut milk, whichever suits your palate, best. I’ve never used almond milk, soy milk or rice milk for cooking. If you have, please share with me your experience.

Sweet Potato and Corn Soup myfavouritepastime.com_1647 I wish you a pleasant day or evening, wherever you are.

  • Ingredients 
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • ½ cup finely diced carrots
  • 1 small bell pepper finely diced
  • 1 small green pepper finely diced
  • 1 small red chilli seeded and finely chopped or ½ teaspoon chilli flakes (optional)
  • 2 garlic cloves garlic, crushed
  • 1 teaspoon cumin seeds, toasted and ground in a mortar
  • 1 teaspoon ground paprika
  • 2 small sweet potatoes, diced (3 cups full when diced)
  • 750ml (3 cups) vegetable stock (broth) (non-vegetarians can used chicken or beef broth)
  • 1 cup canned corn kernels, drained
  • ½ cup double cream (whipping cream, 35% cream)
  • Salt and freshly ground black pepper
  • Cilantro finely chopped

Sweet Potato and Corn Soup myfavouritepastime.com_1618Please always remember to assemble all ingredients before you start

Sweet Potato and Corn Soup myfavouritepastime.com_1620Heat the oil over medium low heat and gently fry the onions, carrots, peppers, for 10 minutes until soft.

Sweet Potato and Corn Soup myfavouritepastime.com_1622Add garlic and chilli (or chili flakes) and cook further 2 minutes.

Sweet Potato and Corn Soup myfavouritepastime.com_1624Add cumin and paprika, cook 1 minute. .

Sweet Potato and Corn Soup myfavouritepastime.com_1630Add sweet potatoes, stir to mix

Sweet Potato and Corn Soup myfavouritepastime.com_1632a add 2½ cups broth (stock) and corn, and simmer 10-15 minutes, until potatoes are tender. Remove from heat, blend ⅓ of the soup and then pour back into the pot. Add cream and heat the soup until piping hot. If the soup is too thick add more stock or cream. Adjust seasoning, add finely chopped cilantro

Sweet Potato and Corn Soup myfavouritepastime.com_1823and serve

Sweet Potato and Corn Soup myfavouritepastime.com_1646The soup was extremely nice. I make it at least once a week!

Sweet Potato and Corn Soup

Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • ½ cup finely diced carrots
  • 1 small bell pepper finely diced
  • 1 small green pepper finely diced
  • 1 small red chilli seeded and finely chopped or ½ teaspoon chilli flakes (optional)
  • 2 garlic cloves garlic, crushed
  • 1 teaspoon cumin seeds, toasted and ground in a mortar
  • 1 teaspoon ground paprika
  • 2 small sweet potatoes, diced (3 cups full when diced)
  • 750ml (3 cups) vegetable stock (broth) (non-vegetarians can used chicken or beef broth)
  • 1 cup canned corn kernels, drained
  • ½ cup double cream (whipping cream, 35% cream)
  • Salt and freshly ground black pepper
  • Cilantro finely chopped

Instructions

  1. Heat the oil over medium low heat and gently fry the onions, carrots, peppers, for 10 minutes until soft. Add garlic and chilli (or chili flakes) and cook further 2 minutes. Add cumin and paprika, cook 1 minute. Add sweet potatoes, stir to mix and then add 2½ cups broth (stock) and corn, bring to the boil and simmer 10-15 minutes, until potatoes are tender. Blend ⅓ of the soup and then pour back into the pot
  2. Add the cream and heat till piping hot.  If the soup is too thick add more stock or cream Check seasoning, add finely chopped cilantro and serve.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

38 thoughts

  1. This looks delicious. Sweet potatoes are little known here, so it`s great to learn some recipes. I think I am going to try this one.

    1. Thank you. We eat a lot of sweet potatoes here and we have plenty too. I have several sweet potato recipes here. You can look at them sometime. Have a wonderful week! Best wishes!
      Liz

    1. Hi Dave,
      I have just woken up. So I’m thinking of breakfast. You have some lovely bakes on your blog. I’ve been eying them for ages, soon I shall be baking something from there. Have a pleasant day!
      Liz

  2. Why I’ve never thought to replace the standard russet or yukon potatoes with sweet potatoes in a soup or chowder is beyond me! This looks delicious, Liz! Absolutely beautiful colors too!

  3. This looks wonderful. I love the vegetable combination. The spices look great too! Love cumin. I just had a baked sweet potato for dinner last night, it was so nice…until the boys started nibbling away on it too!

    1. I love sweet potato baked, mashed or fried. It’s always such a pleasure to eat no wonder the boys were nibbling. I love the cocktails you’re making! Enjoy the rest of the week!
      Liz

        1. Ha ha we need to be kept busy otherwise we start saying we’re bored. When I’m bored I eat a lot so I’m glad to be so busy. I eat less then. Enjoy the rest of the day!
          Liz

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