• 1 Green Bell Pepper
• 2 cups fresh Corn Kernels 
• 1 medium Potato, diced
• 1 Onion, diced
• 2 Tbsp Olive Oil
• 2 cups Vegetable Broth
• ¼ cup Heavy Cream or Coconut Milk
• ½ tsp Ground Cumin
• 1 Garlic Clove, minced
• Paprika (optional)
• Cilantro Leaves (optional)

Using tongs and a gas stove burner, roast the bell peppers until charred on all sides.  You can also cook them under the broiler on a baking sheet for about 10 minutes, using tongs to rotate them every couple of minutes. Let the peppers cool, then scrape off the char. Remove the core and seeds; then dice the peppers and set aside.

In a large pot, heat the oil. Add the onion and cook for 2-3 minutes, until translucent. Stir in the garlic, potatoes and a pinch of cumin. Continue to sauté, adding the corn and vegetable broth. Bring to a simmer and cook until potatoes are soft. 

Transfer half of the soup to a food processor or blender and pulse until smooth. Pour back into the pot and stir in the cream and peppers. 

Divide between two bowls and top with fresh cilantro and a sprinkle of paprika, if desired.