Serves: 4 for 2 nights
- 2 tbs olive oil
- 2 small onion, finely diced
- 10 small red or white waxy potatoes, sliced thin in food processor (6 cups)
- 2 cups chopped carrots
- 2 tsp chipotle in adobo, minced (canned)
- 6 cups veggie broth
- 6 cups fresh sweet corn (5-6 ears) or frozen premium corn (rinsed to get rid of freezer burn taste), divided
- 1 cup soy milk
- 1 tsp salt
- 1 tbs basil or 1/2 cup fresh basil (chiffonade)
- 2 tbs lime juice
- fresh black pepper, to taste
- Heat the olive oil in a large pot with a tight-fitting lid. Add the onions and sauté until golden. Add the potatoes, carrot, and chipotle and stir to coat. Let them cook over medium heat for a minute, and don’t worry if they start to stick.
- Add the veggie broth and mix well, scraping what’s sticking off the bottom of the pan. Bring to a boil, then reduce heat and cover, cooking for 10 minutes or until potatoes are tender. If using dried basil, add it now.
- Add half of the corn, all of the soy milk, salt, and lime juice and blend until smooth. Blend with immersion blender. Heat over low heat. Taste and add additional seasoning if necessary.
- Ladle the soup into bowls and distribute the remaining corn over the top. Garnish with fresh black pepper and a few small basil leaves. Serve immediately.
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