Just for Danette, here’s yesterday’s soup:

Sweet Potato, Corn, and Jalapeno Bisque

1 Tablespoon vegetable oil
1 large onion, diced
5-6 cloves garlic, minced
3 sweet potatoes, peeled and cubed
5 cups vegetable stock
1 jalapeno, seeded and diced
1 can (15 oz) corn, drained
2 Tablespoons maple syrup
1/2 Tablespoon salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
pinch ground cinnamon

In a large pot, saute the onion and garlic in the oil.
Add the sweet potatoes and stock.
Bring to a boil.
Simmer til potatoes are soft. (10-15 minutes)
Puree til smooth.
Add remaining ingredients.

I think next time I’ll puree most of the potato mixture, but not all. A few chunks of potato and onion seem like a good idea. It was very good as is, though. The cayenne and jalapeno give it lots of flavor, but it wasn’t too spicy for Rowan, who’s not a fan of spiciness.

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