![\"67\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/12\/67.jpg\")
<\/a><\/p>\nGarlic Soup with Sweet Potatoes and Blackened Corn<\/strong><\/p>\n When vacationing in Puerto Vallarta (check out these posts, one<\/a>, two<\/a>, and three<\/a>), I fell in love with the Mexican pottery that we saw at many restaurants.<\/p>\n <\/p>\n So when we found this beautiful store<\/a> (pictures below), I had to bring back a few pieces home.<\/p>\n I made this garlic soup because Terry and I were under the weather for a few days after we got back from the vacation, but another reason was that I wanted to use this bowl we brought back from Mexico.<\/p>\n I absolutely love the rustic and warm feel you get from these dishes.<\/p>\n Garlic Soup with Sweet Potatoes and Blackened Corn<\/strong><\/p>\n canola oil 1. Cook garlic and onion in oil for a few minutes. \u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u7126\u3052\u30b3\u30fc\u30f3\u5165\u308a\u306b\u3093\u306b\u304f\u30b9\u30fc\u30d7<\/strong><\/p>\n \u30e1\u30ad\u30b7\u30b3\u65c5\u884c\u4e2d\uff08\u8208\u5473\u3042\u308b\u65b9\u306f\u3053\u3061\u3089\uff1a\u3044\u3061<\/a>, \u306b<\/a>, \u3055\u3093<\/a>\uff09\u306b\u3001\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u6599\u7406\u304c\u51fa\u3055\u308c\u3066\u3044\u305f\u98df\u5668\u304c\u3053\u3046\u3044\u3046\u306e\u304c\u591a\u304f\u3001\u79c1\u3082\u6b32\u3057\u3044\u306a\u3042\u3001\u3068\u601d\u3063\u3066\u3044\u305f\u3093\u3067\u3059\u306d\u3002<\/p>\n \u3061\u3087\u3063\u3068\u8abf\u3079\u3066\u307f\u305f\u3089\u30db\u30c6\u30eb\u304b\u3089\u305d\u308c\u307b\u3069\u9060\u304f\u306a\u3044\u3068\u3053\u308d\u306b\u98df\u5668\u306e\u304a\u5e97\u304c\u3042\u3063\u3066\u3001\u305d\u3053\u3067\u3044\u304f\u3064\u304b\u8cfc\u5165\u3057\u307e\u3057\u305f\u3002<\/p>\n \u4e00\u3064\u4e00\u3064\u3061\u3087\u3063\u3074\u308a\u3044\u3073\u3064\u3067\u3001\u6e29\u304b\u3055\u304c\u611f\u3058\u3089\u308c\u308b\u98df\u5668\u3067\u3059\u3002<\/p>\n \u65c5\u884c\u304b\u3089\u5e30\u3063\u3066\u5c11\u3057\u30d0\u30c6\u6c17\u5473\u3060\u3063\u305f\u306e\u3067\u3001\u306b\u3093\u306b\u304f\u3092\u305f\uff5e\u3077\u308a\u4f7f\u3063\u305f\u30b9\u30fc\u30d7\u3092\u4f5c\u3063\u3066\u65e9\u901f\u8cb7\u3063\u3066\u304d\u305f\u3070\u304b\u308a\u306e\u5668\u306b\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3046\u3093\u3046\u3093\u3001\u3044\u3044\u611f\u3058\uff5e\u3002<\/p>\n \u5668\u3092\u8cfc\u5165\u3057\u305f\u304a\u5e97\u306f\u3053\u3093\u306a\u611f\u3058\u3002<\/p>\n \u3082\u3046\u3073\u3063\u304f\u308b\u3059\u308b\u307b\u3069\u5b89\u304f\u3063\u3066\u3082\u3063\u3068\u8cb7\u3063\u3066\u304d\u305f\u304b\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u304b\u3055\u3068\u91cd\u3055\u3092\u8003\u3048\u3066\u3001\u304a\u76bf\u4e8c\u679a\u3001\u5199\u771f\u306b\u5199\u3063\u3066\u3044\u308b\u4e2d\u3050\u3089\u3044\u306e\u30dc\u30a6\u30eb\u3092\u4e00\u3064\u3068\u5c0f\u76bf\u3092\u4e8c\u3064\u3002<\/p>\n \u5168\u90e8\u3067\uff15\uff10\uff10\uff5e\uff16\uff10\uff10\u5186\u307b\u3069\u3067\u3057\u305f\u3002\u3002\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Garlic Soup with Sweet Potatoes and Blackened Corn When vacationing in Puerto Vallarta (check out these posts, one, two, and three), I fell in love with the Mexican pottery that we saw at many restaurants.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,12,28,29],"tags":[],"class_list":["post-38102","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38102"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38102\/revisions"}],"predecessor-version":[{"id":38130,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38102\/revisions\/38130"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n
\n1 head garlic, peeled and chopped
\n1 onion, chopped
\n2 sweet potatoes, cubed
\nsalt and pepper
\nsugar
\nSpanish paprika
\ncumin
\n4 cups water
\nsugar
\n1\/2 can corn, drained and sauteed\/blackened in a pan with oil
\nchopped cilantro
\nfresh lime juice<\/p>\n
\n2. Add sweet potatoes and continue to cook for another few minutes.
\n3. Salt and pepper. Add sugar, paprika, and cumin.
\n4. Add water. Boil. Skim foamy scum from the surface. Simmer until the potatoes are cooked through.
\n5. Add corn.
\n6. Serve with cilantro and lime juice.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"