Saturday, March 21, 2015

Chipotle Corn Soup



This is the best vegan soup ever. I'm not effing with you either. This is rich, creamy and spicy with a perfect balance of sweet and sour. It will cure whatever hankering you might have for something decadent. Promise.

Chipotle Corn Soup

vegan + gluten free

4 cups organic corn kernels
4 cups good quality veggie broth
1 cup lo-fat coconut milk ( I used "So Delicious" brand, boxed variety, plain and unsweetened )
1 large sweet onion chopped ( I used a Maui onion )
juice of 1 and 1/2 limes 
1 chipotle chili in adobo sauce
1 TB local honey ( or agave for vegans )
1 garlic clove minced
1 tsp coriander powder
1 tsp ground cumin
1 tsp chili powder
1 handful of fresh cilantro
1/4 tsp cracked black pepper
1/4 tsp sea salt

First, saute the chopped onion in a large soup pot until translucent. I'm trying not to use oil these days so I did it in a bit of water. Easy peasy. You could saute with a TB of mild oil if you must.
Now, add everything except coconut milk and bring to a simmer on medium heat for a few minutes. Then, take soup off heat and let cool for 15 minutes ( or more ) and then add to a blender. 
Now, start the COVERED blender on low and work up the speed until the soup blends completely. If you do not start slowly, this hot soup will literally blow up all over you and your kitchen. So, that being said, SLOWLY work up the speed okay? You've been warned...
Take this blended soup and place it back in a large soup pot. Add coconut milk and bring to a simmer for about 5 minutes. Done. 

Add toppings if you please.

-Topping Ideas-
avocado
cilantro
chopped green onions
baked corn tortilla cut into 1/4" strips

YUM YUM

ALOHA


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