Updated: This has been awarded The Golden Gnome Award
for Best Appetizer on the Make Me Hungry! Group on Flickr.

I’m sure when you think of sweet potato and corn, you think of a mild and gentle soup.  Well you’ll be in for a little surprise with your first mouthful of this one!

The soup has been spiced up with chilli and cumin to become more a a curried dish, which makes a good combination with the sweetness of the potato.

Serves:

• 7 cups

Ingredients:

• 2 medium sweet potatoes/kumara, peeled and diced roughly
• 1 can corn, drained
• 1 tab “beef style” vegetarian stock
• 1/3 onion, roughly chopped
• 2 chilli, finely chopped
• 1 tsp cumin seeds
• 1 tsp white pepper
• 1/2 tsp chilli paste
• salt
• handful coriander
• 7 cups water
• 2 tsp garlic mince

Instructions:

1. In a pot, drop your potato, dry spices, garlic and stock and simmer for an hour.
2. Blend the ingredients with a blender and simmer for 10 minutes.
3. Add your corn and simmer for another 10 minutes.
4. Add the fresh chilli and coriander before serving.