Roasted Red Pepper, Chili, and Sweet Corn Soup

   Ooooh child, you're going to need to turn down the heat in your house for this one! Dried Ancho Chili gives this sweet and savory soup just the kick your immune system needs to clear out any lingering toxins your body may be harboring! I even had a headache while eating this soup and BAM, it's now gone. I'm also sniffling like a baby, so I need a tissue too. Real cute Katie, Real cute.

   This soup is surprisingly simple to make, however it requires you to do a little prep work beforehand. Before you get started, go ahead and roast your red peppers in the oven on the high broiler setting so that the outside skins become lightly charred, about five minutes. Set aside the peppers to cool while you begin making the rest of the soup.

Recipe:

3 Organic Red Bell Pepper, Roasted in Oven on Broiler High until lightly charred
1 leek, white and light green parts chopped
1 1/2 cups frozen Organic Sweet Corn
2 Small dried Ancho Chili, Seeds removed and diced
1 Tablespoon Unrefined Virgin Coconut Oil
1 Teaspoon All Purpose Flour
1 Teaspoon Sea Salt
1/2 teaspoon cracked black pepper
2 cups filtered water
1 cup unsweetened vanilla almond milk
1/4 cup chopped cilantro (Or 3 previously frozen freshly chopped cilantro ice cubes)

Directions:

In a Soup Pot, combine coconut oil, leeks, corn and ancho chili until soft. Once your previously roasted red peppers have cooled, remove stems and seeds, dice into small chunks, and add to soup pot. Toss that mixture with 1 Tablespoon Flour until slightly sticky. Add two cups water, 1 cup almond milk, cilantro, sea salt, and black pepper and bring to a boil. Reduce heat and then simmer for five minutes. Remove 4 cups soup mixture, ensuring a good balance between broth and vegetables and blend in a food processor until smooth. Add that mixture back into the soup pot. Serve with a slice of sprouted grain bread and Enjoy!