SWEET POTATO SOUP WITH JALEPENO/CORN SALSA

SWEET POTATO SOUP WITH JALEPENO/CORN SALSA image

Number Of Ingredients 14

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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
3 sweet_potatoes, peeled and cubed (2 lb/1 kg)
4 cups (1 L) chicken stock
Topping:
1 cup (250 mL) thawed corn kernels
1/4 cup (50 mL) minced red or green onion
2 tbsp (25 mL) minced fresh coriander
1 tbsp (15 mL) minced jalapeño pepper
1-1/2 tsp (7 mL) lime or lemon juice
1/4 tsp (1 mL) salt
1/2 cup (125 mL) light sour cream

Steps:

In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper until softened, about 3 minutes. Add sweet potatoes and stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. In batches in blender, pur?soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.) Return to clean saucepan; heat through. Topping: In small bowl, combine corn, onion, coriander, jalapeño pepper, lime juice and salt. (Make-ahead: Cover and refrigerate for up to 4 hours.) Ladle soup into warmed bowls. Top each with spoonful of sour cream; spoon salsa over and beside sour cream.