- Add the olive oil to a dutch oven over medium-high heat. Add the onion, celery, red pepper, and sweet potato. Saute for 5 minutes or until the onion is translucent and softened.
- Stir in the corn, cumin, smoked paprika, cinnamon, and ground cloves. Saute for another 2-3 minutes.
- Pour in the vegetable broth and bring to a simmer. Simmer until the sweet potatoes are softened, about 15 minutes.