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Recipe: Sweet Potato, Corn and Jalapeno Soup with Shrimp

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TWC News: Recipe: Sweet Potato, Corn and Jalapeno Soup with Shrimp
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Today's recipe is for a creamy sweet potato soup with corn and jalapeno pepper, garnished with garlic, cumin and cilantro sauteed shrimp.

Serves:
6

Ingredients:

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

Procedure:

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 three or four 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.

Don't puree the soup after adding the corn and jalapeno pepper.

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.

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