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Sweet potato soup with corn, peppers, and carmelized onions is a real cold weather treat.
Melt butter, add onion and a dash of salt, and sauté, stirring often, until golden brown.
Meanwhile, peel and dice sweet potatoes, place in pot with water and stock, and simmer until tender, about 20 minutes.
Add onions to potatoes. Pour a bit of broth into the onion pan and then pour back into the soup, to get all the juices from the onion pan. Purée the soup with hand mixer or in batches in a blender. Return to pot.
Add corn, peppers, and milk, and simmer until tender. Add lemon juice and cayenne, taste and adjust seasoning, then stir in cream.
Serve hot, garnished with cilantro or parsley.
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Laura K. Lawless
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