Smoky Sweet Potato Soup with Charred Corn and Cilantro Lime Drizzle

Ingredients

• •2 large sweet potatoes, peeled and cubed
• •1 tablespoon olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •4 cups vegetable broth
• •1 cup canned coconut milk
• •2 ears of corn, charred and kernels removed
• •1/4 cup cilantro leaves, chopped
• •1 tablespoon lime juice
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.

2. 2

   While the sweet potatoes roast, heat a large pot over medium heat. Add a tablespoon of olive oil, then sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic, smoked paprika, and ground cumin, and cook for an additional minute until fragrant.

3. 3

   Add the roasted sweet potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Let the soup cook for 10-15 minutes to allow the flavors to meld.

4. 4

   Using an immersion blender or a countertop blender, purée the soup until smooth and creamy. Stir in the coconut milk and adjust the seasoning with salt and pepper to taste. Keep the soup warm over low heat.

5. 5

   To prepare the charred corn, heat a dry skillet or grill pan over high heat. Add the corn kernels and cook for 3-5 minutes, stirring occasionally, until the kernels are lightly charred and smoky. Remove from heat and set aside.

6. 6

   In a small bowl, mix the chopped cilantro with lime juice and a pinch of salt to create the cilantro lime drizzle.

7. 7

   To serve, ladle the soup into bowls and top with the charred corn. Drizzle each serving with the cilantro lime mixture and garnish with additional cilantro leaves if desired. Serve immediately and enjoy!