- 1 ear of corn
- 1 sweet potato
- 1 carrot
- 1 lime
- 1 can of coconut milk
- 1/2 Tbsp cumin seeds
- 1 bay leaf
- 1 poblano pepper
- 3 Tbsp coconut oil
- 1 small red onion
- 3 garlic cloves
- 1 1/2 tsp ground chipotle
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt to taste
- cilantro for garnish
Wahoo, summer is here! The season took a long time to start, but I guess that makes it all the merrier when verano does come around. Summer embodies my favorite things: heat, outdoor movies, picnics, watermelon, basil, popsicles…the list goes on for a while. But for some reason, despite this glorious blanket of warmth on the city, I have been craving thick, hot soup. Last week it was turnips and spinach, this week…it’s poblano pepper and sweet summer corn.
I served this up for an intimate dinner party, and I nearly didn’t make it to the next course. Seconds, please! The rich taste of roasted vegetables is balanced by the sweetness from the corn, sweet potato and carrot. I think the spiced milk (in the directions) adds a nice depth as well, with a sharp kick from the chipotle. But this isn’t just a celebration for the mouth. The bright soup is a rich orange color, with flecks of dark green. Sprinkle a little extra chipotle on top, and the dinner table is a sight to behold.
I recommend pairing this with plantain chips, and a fresh, crunchy salad like Eileen’s recipe. She deconstructs the popular Mexican Posole, creating a tasty-sounding dish. (I’m a sucker for raw cabbage and bright radishes.) For full-on vegan, replace the chicken with fresh quinoa.
Spicy Roasted Poblano & Corn Soup – Vegan
1. Preheat the oven to 425°F. Cut the sweet potato and carrot into relatively-equal 3-inch pieces. Cut the corn into 1-inch thick rounds. Toss the veggies with 2 tablespoons of coconut oil, 1 tablespoon of lime juice, and salt to taste. Roast for 20-30 minutes, or until easily pierced with a fork. When corn is cool enough to handle, slice off the kernels and discard the cob.
2. Meanwhile, pour the milk into a big saucepan. In a small skillet, dry toast the cumin seeds over high heat for five minutes, constantly shaking. Add the cumin seeds and bay leaf to the milk, and bring to a low simmer. (Don’t boil!) Remove from heat.
3. Hold the poblano with heat-proof tongs over a gas stove’s open flame. (If you don’t have a gas stove, broil in the oven for 10-15 minutes.) Char evenly on both sides, until most of the skin is blackened. Let cool until you can hold it, then peel off the outer skin under cold, running water. Remove the seeds, stem, and ribs. Dice remaining pepper into 1/2-inch pieces.
4. Dice the onion and mince the garlic. In a large pot, saute the onion with 1 tablespoon of oil over medium-high heat for 3 minutes, until translucent. Add in the garlic, stir occasionally, and cook for 2 minutes. Add in the poblano, corn, sweet potato, carrot, and remaining spices; using a sieve, strain the spiced milk into the pot as well. Bring to simmer, and cook for 10 minutes. Remove from heat and let cool. Pour everything into a food processor or blender, and process until smooth. Salt to taste. Serve with thin slices of lime, cilantro leaves, and a grin.
*To note: If this is just a tad too spicy for your taste, add in extra coconut milk and fresh lime juice.