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