Sweet Potato, Corn And Jalapeno Bisque

• 1 tablespoon peanut oil
• 1/2 cup onion, chopped
• 2 teaspoons garlic, minced
• 3 sweet potatoes, peeled and cut into 1 inch cubes (about 2 1/2 punds)
• 4 cups vegetable stock
• 1 medium jalapeno, seeded and finely chopped
• 1 cup corn kernel (fresh or frozen)
• 2 tablespoons molasses
• 1/2 tablespoon kosher salt
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon black pepper
• 1 pinch ground cinnamon
• scallion, finely chopped green parts only

1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
2. Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
3. Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.

peanut oil, onion, garlic, sweet potatoes, vegetable stock, jalapeno, corn kernel, molasses, kosher salt, ground cayenne pepper, black pepper, ground cinnamon, scallion

Taken from www.food.com/recipe/sweet-potato-corn-and-jalapeno-bisque-351440 (may not work)