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Author Notes: I love the combination of sweet, spicy and smoky, and this soup delivers that in abundance. I used a chipotle pepper, which is a smoked dried jalapeno, it gives the soup the heat and the smokiness. —The Cautious Vegetarian
- 1 chipolet chili
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1/2 teaspoon cumin seeds, crushed
- 2 large dark sweet potatos, peeled & diced
- 4 cups vegetable broth
- pinches salt
- 2 - 3 cobs of corn
- 1/2 cup sour cream
- juice & rind from 1 small lime
- small handful cilantro, minced
- Place the chipotle into a small heat-proof bowl. Cover with boiling water and let sit for 15 minutes or so.
- Heat the oil in a large pot over high heat. Add the onion and celery; reduce the heat to medium and sauté, stirring, until the vegetables start to get tender, about 3 to 4 minutes. Add the garlic and cumin seeds and stir until aromatic, about another minute. Add the potatoes, vegetable broth and a pinch of salt.
- Squeeze the water out of the chipotle chilli, remove and discard the seeds, chop finely and add it to the soup. Bring the mixture to a boil, reduce the heat to medium low and simmer for 15 minutes.
- Meanwhile, cut the kernels from the cobs (alternately, you could use 2 cups (480 ml) of frozen corn that you have thawed). Add the corn to the soup and simmer for 10 minutes longer. Taste for salt.
- Combine the olive oil, lime juice, lime rind and cilantro in a small bowl. Divide the soup into bowls, spoon on a dollop of sour cream, drizzle with the oil mixture and serve immediately.
- This recipe was entered in the contest for Your Best Spicy Recipe