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