southwestern corn and potato soup

How To Make southwestern corn and potato soup

• 1

  In covered soup pot, simmer onions, garlic, pepper and salt in 1 cup of vegetable broth for about 10 minutes, or until onions are soft.
• 2

  In small bowl, make a paste with cumin and 1 tablespoonful of broth, stir it into the pot, and simmer for another 1 to 2 minutes.
• 3

  Add sweet potato and remaining broth and simmer for 10 minutes, until sweet potato softens.
• 4

  Add bell pepper and corn, and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.
• 5

  Puree about half of the soup in blender or food processor and return it to the pot; the soup will be creamy and thick.
• 6

  Add another cup of vegetable broth, if desired, plus salt to taste.
• 7

  Gently reheat on low heat.
• 8

  If desired, top with a dollop of reduced-fat sour cream and chopped cilantro.
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