Chipotle Sweet Potato Soup with Corn Cakes

This recipe came out of some experimentation from the last time I made a sweet potato soup. I'm a wuss when it comes to heat, but if it's smoky heat, I find it a lot more tolerable. I went a little too hot last time around and found myself thinking about it after the fact, wondering what I could have done to counter it a little. I think the answer is to add some sweetness.

I've already raved about Bee Free Honee here. If you haven't tried it, you really should. It's at a few local stores and available online as well. If you can't get your hands on some, feel free to use agave or maple syrup to add that sweetness.

Ingredients
For the soup:
2 tbsp Earth Balance
1 medium onion, diced
2 garlic cloves, minced
3 medium-sized sweet potatoes, peeled and chopped
4 cups veggie broth
1/2 cup Bee Free Honee, agave nectar or maple syrup
1 tbsp chipotle chili powder
Salt and pepper, to taste

For the corn cakes:
1 1/2 cups masa harina
1/2 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 cup nutritional yeast
3/4 to 1 cup of warm water
1 cup corn kernels, fresh or defrosted, if frozen (optional)
veggie oil (for frying)

Make the soup: In a large pot over medium heat, melt the Earth Balance and cook the onions for 5 minutes, or until translucent. Add the garlic and cook for another minute. Turn the heat up to high, add the sweet potatoes and stock and bring it to a boil. Lower the heat to medium and simmer for about 30 minutes. You can use this time to make the corn cakes.

When the potatoes are soft, pour the potatoes and stock into a blender (you may have to work in batches) and blend until smooth.

Return the soup back to the pot and add the chipotle powder, honee and salt/pepper and mix them in. Keep it covered to hold in the heat until you're ready to serve. Ladle it into bowls and top with a little vegan creme fraiche or sour cream.

Make the corn cakes: In a medium bowl, mix together the masa harina, flour, baking powder, salt, nutritional yeast and corn (if using). Add the water, 1/4 cup at a time, stirring until you get a nice dough.

Cut the ball of dough into wedges and shape them into patties. I did five of these, but next time I'll do six. These were a little thicker than I intended.

In a skillet, heat a thin layer of oil over medium-high heat and start frying the corn cakes.  Flip them after about 3 minutes, when they're nicely browned.

Set them on a plate lined with a paper towel once they're done cooking. Serve with a pat of Earth Balance along with a bowl of the soup. Here it is all together, with a little homemade creme fraiche on the soup. Enjoy!