Golden Summer Soup - cooking recipe

Ingredients

1 1/2 cups chopped onions
2 tablespoons canola oil
1 cup peeled and diced carrot
2 1/2 cups peeled and diced sweet potatoes, divided
3 cups water, divided
3 cups vegetable stock or 3 cups vegetable broth, divided (I use homemade)
4 cups diced summer squash
2 cups fresh corn kernels or 2 cups frozen corn kernels
1/2 teaspoon turmeric
4 teaspoons fresh lemon juice
2 teaspoons salt, to taste
1 tablespoon chopped fresh sage
fresh ground pepper, to taste
grated monterey jack cheese or low-fat sour cream
chopped fresh parsley

Preparation

In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
Reduce the heat and simmer for 10 minutes or until potatoes are soft.
Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
Bring the remaining water and vegetable stock to a boil.
Add in the remaining sweet potatoes; let simmer for 5 minutes.
Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
Add in the sage and reserved puree; stir to combine.
Add in pepper to taste.
Continue simmering until well heated.
To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
Sprinkle with chopped fresh parsley.