Preparation:
In a large saucepan, heat oil over medium heat. Add onions and cook for 3 to 4 minutes or until softened but not browned. Add sweet potatoes and potatoes; cook for 2 to 3 minutes.

Add stock; bring to a boil. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until potatoes are tender.

In a blender or food processor, purée potato mixture in batches; return to pan. Add corn, red pepper and jalapeño pepper. Cook for 3 to 4 minutes. Season to taste with salt and pepper.

Serve soup garnished with coriander.