Golden Summer Soup

• 1 1/2 cups chopped onions
• 2 tablespoons canola oil
• 1 cup peeled and diced carrot
• 2 1/2 cups peeled and diced sweet potatoes, divided
• 3 cups water, divided
• 3 cups vegetable stock or 3 cups vegetable broth, divided (I use homemade)
• 4 cups diced summer squash
• 2 cups fresh corn kernels or 2 cups frozen corn kernels
• 1/2 teaspoon turmeric
• 4 teaspoons fresh lemon juice
• 2 teaspoons salt, to taste
• 1 tablespoon chopped fresh sage
• fresh ground pepper, to taste
• grated monterey jack cheese or low-fat sour cream
• chopped fresh parsley

1. In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
2. Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
3. Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
4. Reduce the heat and simmer for 10 minutes or until potatoes are soft.
5. Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
6. Bring the remaining water and vegetable stock to a boil.
7. Add in the remaining sweet potatoes; let simmer for 5 minutes.
8. Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
9. Add in the sage and reserved puree; stir to combine.
10. Add in pepper to taste.
11. Continue simmering until well heated.
12. To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
13. Sprinkle with chopped fresh parsley.

onions, canola oil, carrot, sweet potatoes, water, vegetable stock, summer squash, corn kernels, turmeric, lemon juice, salt, fresh sage, fresh ground pepper, cheese, fresh parsley

Taken from www.food.com/recipe/golden-summer-soup-96793 (may not work)