I made this soup as a way to burn through some home grown peppers. My neighbor brought over a bunch of her home grown peppers and I bought some bells to round them out. I decided to make a vegan soup that used peppers and corn as the base with a rich coconut flavor. To be honest the flavors are a little different for me, but everyone I gave the soup to thoroughly enjoyed it.
As always there are plenty of variations you can make, adding a meat, removing the coconut, adding a different element completely like masa. The base of this soup is very solid and the variations are endless.
Enjoy.
Ingredients
Lime, juiced 4 ea
Corn, shucked, kernel removed, cobs reserved 6 ea
Carrot, peeled, chopped 4 ea, medium
Peppers, sweet* 10 ea
Onion, chopped 1 ea
Potatoes, peeled, chopped 2 ea
Oil, pure 1 T
Coconut Milk 24 oz
Water 1 Qt
Thai Basil 2 sprigs
Avenue Spice 2 T
Cumin 2 tsp
Sriracha Powder** 2 tsp
Sriracha to taste
Salt to taste
Pepper to taste
*I used a combination of store bought bell peppers and some garden cubanelles. You can substitute any sweet pepper
**You can substitute other chili powders but the heat and tang of this makes it very nice
Garnish
Thai Basil Tops, or anything green
Method of Procedure
Preheat your oven to 425 degrees. Season your peppers with oil, salt, avenue spice, and sriracha powder.
Separately season your corn with oil, salt, avenue spice, and sriracha powder as well.
Roast your peppers for about 20 minutes in the oven until they get colored and softened, turning occasionally.
Roast your corn for 20 minutes as well on a different sheet tray.
Remove your peppers from the oven, put into a bowl or tupperware and cover. Let rest for around for around an hour. Once rested remove from the oven, remove seeds, and peel.
Saute your carrots, potatoes, and onions in your soup pot until softened.
Rough chop your peeled, seeded peppers and add.
Once cooled use your mandolin to remove the kernels for your cobs (or shave with a knife) and reserve.
Using the back of your chef's knife scrape the cobs to remove and remaining corn. Add to your soup base.
Place your coconut milk, water, juice from your limes, corn cobs, and remaining spices into the soup pot and simmer for around 1 hour until your vegetables are tender enough to blend.
Add your Thai basil and blend with a stick blender or run through a blender.
Strain through a medium mesh strainer to remove and pulp. Place back into your soup pot and add your reserved corn kernels.
Bring back to a simmer and season to taste with salt and pepper.
Serve and garnish with Thai basil.
Comments