Recipe

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• sea salt
• 4 tbsp extra virgin olive oil
• 2 cups vidalia onions, diced
• 2 large carrots, peeled, diced 1/4-inch
• 1 celery, diced 1/4-inch
• 1 red bell pepper, diced 1/4-inch
• 1 dried chipotle pepper (use the canned )
• 5 cups vegetable broth (if you can find faux chicken stock, use that)
• 2 large yukon gold potatoes, peeled, cut into 1/4-inch dice
• 2 fresh thyme sprigs
• 6 ears raw corn
• 2 ears roasted corn (or grilled )
• 1 1/2 cups thick cashew cream
• fresh ground black pepper
• 2 tbsp chives, minced
• 1/2 cup diced tomato

• 1 Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
• 2 Add the onions, carrots, celery, bell pepper, and chipotle peppper. Saute for about 10 minutes, stirring frequently.
• 3 Add the stock, potatoes, and thyme and bring to a boil. Reduce heat and simmer until the potatoes are tender, 15-20 minutes.
• 4 With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and cashew cream, season with salt and pepper to taste. Simmer fo 15 minutes, then remove the chipotle pepper and thyme sprigs.
• 5 Garnish with the chives, tomato, and roasted corn kernels. Enjoy! :).