Ingredients
The following ingredients have 5 Servings
- 2 tablespoons olive oil (or 1/3 cup vegetable broth for oil-free)
- 1 large onion (diced)
- 1 large carrot (peeled and diced)
- 1 sweet bell pepper (seeded and diced)
- 1 jalapeño (ribs and seeds removed, diced (optional))
- 1 teaspoon smoked paprika
- 3/4 teaspoon cumin
- kernels from 6 large ears of sweet corn (or 4-5 cups of corn kernels)
- 2 chopped seeded tomatoes (or 1 can (15 oz) diced tomatoes)
- 4 cups low sodium vegetable broth
- juice of 1 lime
- a few dashes of sriracha (optional)
- salt and pepper (to taste)
- dash sriracha or hot sauce
- fresh chopped tomatoes
- chopped green onions
- drizzle of light coconut milk
- chopped cilantro
Instruction
- Heat the oil over medium heat and sauté the onion until soft and translucent - about 5 to 7 minutes.
- Add the carrot, pepper, and jalapeño, if using, and sauté 2 to 3 minutes to start to soften. Add the cumin and smoked paprika and sauté 1 minutes.
- Add the corn kernels, tomatoes, broth, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Take off heat and purée 1/4 - 1/3 of the soup with an immersion blender, depending on the consistency you like.
- Add the lime juice and a few dashes of sriracha or hot sauce, if desired.
- Serve garnished with the toppings of your choice.
