2 large or 3 medium sweet potatoes, peeled and sliced (approx. 6 cups total)
1 medium onion, peeled and thinly chopped
2 large cloves garlic, peeled and minced
2-3 Tb vegetable oil
4 cups vegetable broth
approx 1 -2 cups cream or milk as needed
1 1/2 cups corn
1 large or 2 small jalapeno peppers, deseeded and minced
1 Tbs vegetable oil
salt and pepper to taste
approx. 8 - 12 ounces small raw peeled shrimp
2 small cloves garlic, peeled and minced
approx. 1/4 tsp ground cumin
approx. 1/3 - 1/2 cup chopped fresh cilantro
Add a splash of vegetable oil to a heavy bottomed soup pot on medium low to medium heat and add 1 medium thinly chopped onion and 2 large minced cloves of garlic.
While you're keeping your eye on that, peel 2 large or 3 medium sweet potatoes, cut them in half lengthwise and then crosswise into 1/2-inch thick slices.
Stir the onion as it's cooking along and you're looking for about 6 cups sliced sweet potato total......add those to the soup pot and add 4 cups of vegetable broth.
Turn the heat to high on that and then adjust the heat so it's gently boiling along.
Once the sweet potatoes are going, add a splash of vegetable oil to a large saute pan on medium high heat and add 1 1/2 cups corn and 2 small or 1 large deseeded and minced jalapeno pepper and cook that along for 3 - 4 minutes.
Once the sweet potatoes are nice and soft, use a hand blender to puree the soup.........adding a little heavy cream or milk as you go until it's a smooth creamy consistency.
Then add the corn and jalapeno pepper and season to taste.
All that's left is to wipe out the saute pan and add a splash of vegetable oil and saute the small raw shrimp on medium high heat for a couple of minutes.
Then add 2 small minced cloves of garlic and a good sprinkling of ground cumin....and then, just before serving, add a handful of chopped fresh cilantro.
Don't puree the soup after adding the corn and jalapeno pepper.