1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups* cubed organic tofu or cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.
Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.
Add the coconut milk and tofu (or cooked chicken). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don’t boil it.
Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness.
Garnish with a lime wedge and pass out the spoons. Slurp. Smile.