Southwestern Corn and Potato Soup

(from Moosewood Low-Fat Favorites)

1 cup finely chopped onions
2 garlic cloves, pressed
1 small fresh chile (I used a mild one), seeded and minced
1/2 t salt
4 cup vegetable stock
2 t ground cumin
1 med. sweet potato, diced
1/2 red bell pepper, finely chopped
3 cup fresh corn kernels (I cooked six stalks for three minutes to get about 3 c. of kernels)
salt to taste
lime wedges
finely chopped cilantro leaves

1. Chop veggies.

2. In a covered soup pot, simmer onions, garlic, chile, and salt in 1 c. of vegetable stock for about 10 min., or until the onions are soft.

3. Add cumin and cook two more minutes.

4. Add the sweet potatoes and the remaining stock and cook about 10 minutes, or until sweet potatoes have softened.

5. Add the bell pepper and simmer for five minutes.

6. Add the corn and simmer, covered, for an additional five minutes.

7. Puree about half the soup in a blender and add it back in to the pot.

8. Garnish with lime and cilantro.