1 large yellow onion, chopped
2 cups water
2 lbs sweet potatoes, peeled and diced
1 ½ tbsp olive oil
4 cups vegetable stock
3 cups corn, tinned
1 red bell pepper, minced
1 fresh jalapeno, minced
1 cup milk
Juice of ½ lemon
2 -3 tbsp cream
Parsley or cilantro for garnish
Place diced sweet potatoes, water and vegetable stock in a pot and simmer for about 20 minutes or until tender.
In the meantime, heat olive oil in a skillet, add onion and a pinch of salt, and fry until nice and brown.
Add the onions to the potatoes. Mix well. Purée the soup with a blender. Once smooth, add corn, peppers and milk and simmer until tender. Then mix in lemon juice and a bit of cayenne pepper and salt. Stir in cream and serve immediately.
Serve with fresh chopped parsley or cilantro and nice crusty bread.