There is nothing better than fresh sweet corn in the summer. Use it in this dish to create a fresh and flavorful corn soup. Grab a spoon and savor summer.
Heat the oil over medium heat and sauté the onion until soft and translucent - about 5-7 minutes.
Add the carrot, pepper, and jalapeño, if using, and sauté 2-3 minutes to start to soften. Add the cumin and smoked paprika and sauté 1 minutes.
Add the corn kernels, tomatoes, broth, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
Add the lime juice and a few dashes of sriracha or hot sauce, if desired.
~If you like lots of heat, leave the ribs and seeds of the jalapeño in.
If you don't like spicy, leave out the jalapeño and sriracha entirely.
~If you don't have an immersion blender, carefully transfer 1/2 of the soup to a regular blender and puree. Add it back to the soup pot and stir to combine.
~If fresh sweet corn isn't in season, use organic frozen corn instead. Taste and adjust seasonings as needed.
~Nutrition facts calculated without toppings.