Sweet Potato Soup with Jalapeño Corn Salsa

Tested Till Perfect

A spoonful of flavourful salsa adds zip to this sweet potato soup from the Make-Ahead Fall Feast menu in the November 2004 issue of Canadian Living Magazine.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 184
pro 6 g
total fat 4 g
sat. fat 1 g
carb 33 g
fibre 3 g
chol 2 mg
sodium 560 mg
% RDI: -
calcium 6%
iron 7%
vit A 172%
vit C 37%
folate 11%

Preparation:

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, purée 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.

Source

Canadian Living Magazine: November 2004




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