Southwestern Corn and Potato Soup

1 c Finely chopped onions

2 Garlic cloves, minced or

Pressed 1 sm Fresh Chile, seeded and

Minced 1/4 ts Salt

3 To 4 cups vegetable broth

(divided use) 2 ts Ground cumin

1 md Sweet potato, diced (about 2

Cups) 1 sm Red bell pepper, finely

Chopped 3 c Fresh or frozen corn

Kernels Reduced-fat sour cream and Finely chopped Cilantro leaves for garnish (optional) In covered soup pot, simmer onions, garlic, Chile and salt in 1 cup of vegetable broth for about 10 minutes, or until onions are soft. In small bowl, make a paste with cumin and 1 tablespoonful of broth, stir it into the pot, and simmer for another 1 to 2 minutes. Add sweet potato and remaining broth and simmer for 10 minutes, until sweet potato softens. Add bell pepper and corn, and simmer, covered, for another 10 minutes, or until all of the vegetables are tender. Puree about half of the soup in blender or food pro- cessor and return it to the pot. The soup will be creamy and thick. Add another cup of vegetable broth, if desired, plus salt to taste. Gently reheat on low heat. If desired, top with a dollop of reduced-fat sour cream and chopped cilantro. Makes 4 servings. Per serving: Calories 239 Trace of fat No cholesterol Sodium 273 mg Adapted From "Moosewood Restaurant Low-Fat Favorites" Adapted and typos by Bobbie Beers