CREAMY VEGAN CORN AND RED PEPPER SOUP

courtesy of Avery Cooks @averiesunshine

16-ounce bag frozen sweet corn, thawed to room temp (or fresh corn if you have it), divided
half of 1 large red bell pepper, deseeded
1/4 cup nutritional yeast
1 heaping tablespoon coconut oil
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
half of 1 small red onion, peeled; optional
1 to 2 cloves garlic, peeled; optional
about 1 cup water (or use coconut water, milk, almond/soy/nut milk, cream)
salt and pepper, optional to taste

Preparation

Step 1

To the canister of a high-speed blender add three-quarters of the bag of corn (about 3 cups, just eyeball it), all the remaining ingredients, about 1/2 cup water, and blend. Based on how thick soup is, and personal taste preference, add more water until desired consistency is reached.

Step 2

After desired consistency is reached, stir in remaining corn by hand to preserve texture. Optionally, add salt and pepper to taste.

Step 3

Soup may have gotten warm in your blender canister. If not, and you prefer it warmer, transfer to a microwave-safe bowl and heat until warm, about 1 minute. Alternatively, soup can be heated gently on the stovetop. In warmer months, soup can be served chilled, like gazpacho.

Soup will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.

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