A delightful and warming soup featuring sweet potatoes, corn, and a hint of spice.
Heat a drizzle of oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding the onions for better flavor.
Add the chopped onion and minced garlic, sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the diced sweet potatoes and enough water or stock to cover them. Bring to a boil.
Cut the sweet potatoes into small, even pieces for quicker cooking.
Reduce the heat and simmer until the sweet potatoes are tender.
Check the sweet potatoes with a fork; they should be soft and easy to mash.
Use an immersion blender to puree the soup until smooth.
For a chunkier texture, blend only half of the soup.
Stir in the corn, molasses, cinnamon, cayenne, black pepper, and salt. Heat through.
Taste and adjust the seasoning to your preference.
Serve the soup hot, garnished with chopped scallions.
Add a dollop of sour cream or yogurt for a creamy finish.
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