Equipment
Ingredients
Aromatics
- 15 ml olive oil
- yellow onion, diced
- 3 garlic, minced
- 1 jalapeno, seeded and minced
Vegetables and Base
- 500 g sweet potato, peeled and diced
- 300 g corn kernels, fresh or frozen
- 750 ml vegetable broth
Seasoning and Finish
- 3 g ground cumin
- 5 g kosher salt
- 2 g black pepper
- 200 ml coconut milk, full fat, canned
- 15 ml lime juice, freshly squeezed
Nutrition (per serving)
Method
Place a large pot on the stove and heat the olive oil over medium heat until it shimmers.
Add the diced yellow onion, minced garlic, and minced jalapeno to the pot, cooking until the onion softens and turns translucent.
Stir in the ground cumin, kosher salt, and black pepper, stirring constantly to toast the spices until deeply fragrant.
Add the diced sweet potatoes, corn kernels, and vegetable broth to the pot, stirring well to combine and scrape up any browned bits from the bottom.
Bring the soup to a gentle simmer at approximately 95 degrees Celsius (203 degrees Fahrenheit). Cover the pot and allow it to cook undisturbed until the sweet potatoes are completely soft.
Remove the pot from the heat. Submerge the head of an immersion blender into the soup and blend until the mixture reaches a silky, completely smooth bisque consistency.
Stir the rich coconut milk and fresh lime juice into the pureed soup, placing the pot back over low heat just until warmed through.
Use a ladle to divide the warm bisque into serving bowls. Serve immediately.
Chef's Notes
- For the absolute silkiest texture, passing the blended soup through a fine-mesh sieve or chinois will remove any fibrous corn hulls that the blender missed.
- Roasting the sweet potatoes and corn at 200 degrees Celsius (400 degrees Fahrenheit) for twenty minutes before adding them to the pot significantly deepens the flavor profile through natural caramelization.
- The jalapeno seeds and white ribs contain the majority of the capsaicin. Keep them intact if you prefer a sharper heat, or remove them entirely for a mild, background warmth.
- Do not let the soup come to a rolling boil after adding the coconut milk, as the extreme heat can cause the fat to separate and break the creamy emulsion.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors will develop and deepen over the first 24 hours.
Freezer: 3 months — Thaw overnight in the refrigerator before gently reheating.
Reheating: Warm gently on the stove over medium-low heat, stirring frequently, until simmering.
