Sweet Potato, Corn And Jalapeño Bisque

• 1 tablespoon peanut oil
• 1/2 cup chopped onions
• 2 teaspoons minced garlic
• 3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
• 4 cups vegetable or chicken stock
• 1 medium jalapeno, seeded and finely chopped
• 1 cup fresh or frozen corn kernels
• 2 tablespoons molasses
• 1/2 tablespoon kosher salt
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon black pepper
• Scant pinch ground cinnamon
• Finely chopped scallions, green parts only.

1. 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. 2. Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, puree contents of pot, in batches if necessary, until smooth.
3. 3. Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.

peanut oil, onions, garlic, sweet potatoes, vegetable, corn, molasses, kosher salt, ground cayenne, black pepper, ground cinnamon, scallions

Taken from www.epicurious.com/recipes/member/views/sweet-potato-corn-and-jalapeno-bisque-50018526 (may not work)