Winter Mexican Corn Soup - Meatless Mondays

Check out this wonderful recipe from
a great website:
www.versesfrommykitchen

Chef Mike makes it look so delicious!
Just add a crusty loaf!
Perfect for a cold winter Monday!

Winter Mexican Corn Soup

Ingredients:

1 small sweet potato, peeled and cut into 1″ cubes
1 small potato, peeled and cut into 1″ cubes
1 garlic head, halved horizontally
1 onion, chopped
1 carrot, thick dice
3 tbsp. olive oil
2 cups corn, about 4 cobs
pinch of turmeric
1/2 tsp. ancho chile powder
1/2 poblano, seeded and finely diced
coarse salt & pepper
6 cups chicken stock
1 cup water
1 cup cream
1 lime, juiced
2 green onions, thinly sliced
small handful of cilantro, torn
Prep:

Preheat broiler. Place sweet potato, potato, onion,
garlic, carrot on a parchment-lined baking tray. Drizzle
with 2 tbsp. of olive oil and give it a quick toss, making
sure to spread out the mixture across the sheet. Broil 5
minutes, toss and broil for a further 5 minutes. Remove
from oven and when garlic is cool, squeeze the garlic out.
Discard the skin.
Heat the remaining oil in a large pot over medium heat.
When oil is hot toss in the corn, sweet potato, potato,
onion, garlic, turmeric, poblano and ancho powder and stir.
Allow the flavours to mix for 2 minutes, stirring frequently,
and then add in the stock and cup of water. Bring the mixture
to a boil then reduce and simmer for 30 minutes. Season the soup
and remove it from the heat. Add in the cream and lime juice and
whisk to incorporate.
Ladle into bowls and top with the green onions and cilantro leaves.
Serves 4-6.