• saucepan
• wooden spoon
• pot
• hand mixer or blender

• 1 large yellow onion, chopped
• 1½ T butter or olive oil
• salt
• 2 pounds sweet potatoes
• 2 c water
• 4 c vegetable stock
• 3 c corn
• 1 red bell pepper, minced
• 1 fresh jalapeño, minced
• 1 c milk
• ½ lemon, juiced
• cayenne
• 2-3 T cream or vegan sour cream

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.

Adapted from The New Vegetarian Epicure: Menus for family and friends, by Anna Thomas.

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