1 onion, chopped
2 garlic cloves, minced
2 jalapeno chiles, seeded and minced, or pinch cayenne to taste
4 cups bouillon
2 teaspoons cumin
1 medium sweet potato, peeled and cut in small cubes
1 red bell pepper, chopped
4 cups frozen white sweet corn (or use kernels cut from fresh corn)
1 cup frozen peas
Freshly ground black pepper to taste

Cook the onion, garlic and jalapeno chiles in 1/2 cup of the bouillon to soften, about 5 minutes. Add the remaining bouillon, cumin and sweet potato. Bring to a boil, reduce the heat and simmer 15 minutes, or until the sweet potato is just getting tender. Use a hand blender briefly in the pot to give the soup a creamy but still chunky texture. Stir in the red pepper and corn, return the pot to boiling, and simmer 5 minutes more. Add the frozen peas and heat through. Ladle into soup bowls and pass the pepper mill.

4-6 servings