Serves 2

Ingredients:

• 2 Poblano Peppers
• 2 cups fresh Corn Kernels 
• 2 Tbsp Olive Oil
• 1 Onion, diced
• 2 cups Vegetable Broth
• ¼ cup Heavy Cream or Coconut Milk
• 1 Medium Potato, diced
• ½  tsp Ground Cumin
• 1 Garlic Clove, minced
• Salt & Pepper

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

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

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

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