Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 1 medium poblano pepper (chopped)
  • 1 red bell pepper (chopped)
  • 3 garlic cloves (minced)
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper, (or to taste)
  • 3 1/2 cups vegetable broth
  • 1 (14 ounce or 400 ml) can light coconut milk
  • 3 cups fresh corn kernels, (about 5-6 ears)
  • 1 medium red potato, (diced)
  • Salt and pepper, (to taste)
  • 2 tablespoons lime juice
  • Fresh cilantro
  • Chopped scallions

Instruction

  • Coat the bottom of a large pot with oil and place it over medium heat.
  • When the oil is hot, add the onion, poblano pepper, and bell pepper. Sauté everything until the peppers are softened and the onion is translucent, about 5 minutes.
  • Add the garlic, cumin, ancho chile powder, paprika, oregano, and cayenne pepper. Continue to sauté everything until the mixture is very fragrant, about 1 minute more.
  • Stir in the broth, coconut milk, corn, and potato. Raise the heat and bring the liquid to a simmer.
  • Lower the heat and allow the soup to cook until the corn and potato are tender, about 20 minutes, stirring occasionally.
  • Take the soup off of the heat and season it with salt, pepper, and lime juice.
  • Ladle into bowls and top with cilantro and scallions. Serve.