Golden Summer Soup

• 1 1/2 cups chopped onions
• 2 tablespoons canola or other vegetable oil
• 1 cup peeled and diced carrots
• 2 1/2 cups peeled and diced sweet potatoes (about 1 large sweet potato)
• 6 cups water
• 4 cups diced yellow summer squash (about 2 large squash)
• 2 cups fresh or frozen corn kernels
• 1/2 teaspoon turmeric
• 4 teaspoons fresh lemon juice
• 2 teaspoons salt
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• freshly ground black pepper to taste
• grated Monterey jack cheese (optional)
• chopped fresh parsley or snipped fresh chives (optional)

1. In a soup pot, sauté the onions in the oil on medium-high heat for 2 minutes. Add the carrots and about 1 3/4 cups of the sweet potatoes, stir well and cook for 1 to 2 minutes. Add 3 cups of the water, cover and bring to a boil. Lower the heat and simmer for about 10 minutes, until the potatoes are soft. Purée the mixture in a blender or food processor until smooth and set aside.
2. Meanwhile, bring the remaining 3 cups of water to a boil. Add the rest of the sweet potatoes and simmer for 5 minutes. Add the squash, corn, turmeric, lemon juice and salt. Cover and simmer for 10 minutes. Stir in the sage and the reserved purée. Add pepper to taste.
3. Gently reheat, if necessary. Optionally top with grated cheese, parsley or chives.