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Pdf2 teaspoons vegetable oil
3 cups frozen corn, thawed and patted dry
2 poblano chiles, stemmed, seeded, and chopped
3 garlic cloves, minced
1 teaspoon chili powder
1 ½ cups vegetable broth, plus extra as needed
⅛ teaspoon table salt
2 teaspoons lime juice, plus lime wedges for serving
1 recipe Chorizo Tempeh Crumbles
¼ cup chopped fresh cilantro
1 Heat oil in large saucepan over medium heat until
shimmering. Add onion and bell pepper and cook until
softened, 3 to 5 minutes. Stir in garlic; coriander; and
cayenne, if using; and cook until fragrant, about 30
seconds.
2 Stir in broth, scraping up any browned bits, then stir
in potatoes, ¼ cup peanuts, and salt. Bring to simmer,
partially cover, and cook until sweet potatoes are tender, 10
to 15 minutes.
3 Process sweet potato mixture in blender until smooth,
about 2 minutes, scraping down sides of blender jar as
needed. Return soup to now-empty saucepan and return
to brief simmer over medium heat. Adjust consistency
with extra hot broth as needed. Off heat, season with salt
and pepper to taste. Top individual portions with cilantro
and remaining peanuts before serving. (Soup can be
refrigerated for up to 3 days.)