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1. Add the vegetable oil to a saucepan and heat.
2. Add the onion and sauté until translucent, which takes about 3 minutes.
3. Add the broth, sweet potato and cumin.
4. Stir to combine.
5. Cover and reduce the heat.
6. Simmer until the sweet potato is tender, which takes about 15 minutes.
7. Add the soup to a blender and blend until smooth.
8. Return the soup to the sauce pan, add the corn, salsa, tomato sauce and beans.
9. Simmer for 5 minutes, covered.
10. Serve with a dollop of sour cream and chopped cilantro, if desired. |
