This simple and satisfying soup requires a few extra steps to ensure a smooth dairy free finish but well worth the effort. If you are not Vegan and feeling indulgent, go ahead and add 1/2 cup of heavy cream when soup is ready to serve.
SERVING SIZE
Serves 8
INGREDIENTS
2 tbsp of olive oil
1 medium red onion chopped
2 tsp of curry powder
2 cups of chopped potatoes
6 cups of frozen corn kernels
1 red pepper chopped
1 jalapeno chopped (Remove seeds if you don’t want the heat)
1/2 cup of white wine
1 32oz carton of vegetable broth
6 Roma tomatoes chopped
PREPARATION
In a medium sized Dutch oven warm up olive oil over medium heat. Add onion and sauté until soft. Stir in the curry powder and season with salt and pepper. Add the potatoes to the pot and sauté another minute. Add the corn kernels and cook until lightly brown, about 5 minutes. Add the peppers and sauté 2 more minutes. Stir in the wine and scrape all brown bits at bottom of the Dutch oven. Once wine is evaporated add the stock, bring to boil. Reduce heat to low and let simmer 20 minutes.
Remove half of the soup from the pot. Using an immersion blender puree the soup left in the pot. Return reserved soup to the pot and add the tomatoes. Give it a good stir and taste. Adjust seasoning as needed.
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