1 onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 jalapeno chiles, seeded and minced, or a pinch of cayenne to taste
4 cups bouillon
2 teaspoons cumin
1 medium sweet potato, peeled and cut in small cubes
1 red bell pepper, chopped
4 cups frozen corn (or use kernels cut from fresh corn)
1 cup frozen peas
Freshly ground black pepper to taste
In a large pot, heat the olive oil and cook the onion and garlic until soft and fragrant, about 5 minutes. Add the chiles or cayenne, bouillon, cumin, sweet potato and red bell pepper. Bring to a boil, reduce the heat and simmer 15 minutes, or until the sweet potato is tender. Use a hand blender briefly in the pot to give the soup a creamy but still chunky texture. Stir in the corn, return the pot to boiling, and simmer 5 minutes more. Add the frozen peas and heat through. Ladle into soup bowls and pass the pepper mill.
4-6 servings
