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Sweet Corn and Cilantro Soup

Sweet corn and Cilantro soup from CSA member Claudia!

This recipe is vegan and gluten free. 

  • Sweet Corn soup with Cilantro 
  • 2 Tbs olive oil (or your favorite cooking oil)
  • 1 tsp chili powder
  • 1/8 - 1/4 tsp red pepper flakes
  • 1 tsp cumin
  • 1 onion, chopped
  • 2-3 cloves garlic, chopped
  • 4 c fresh or frozen corn kernels
  • 1 poblano pepper, chopped
  • 2 roma tomatoes, squeezed and chopped
  • 2 c unsweetened almond milk
  • 1/2 tsp salt
  • juice of 1 lime 
  • black pepper to taste
  • 1 tsp agave or maple syrup
  • 1/2 c water
  • 1 c cilantro leaves, loosely packed


  • Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let it cook about 5 minutes. While that's happening, chop the onion.
  • Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.
  • Add the garlic and saute 2-3 minutes. Remove from heat if the garlic starts to burn.
  • Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen. Chop the poblano and tomatoes while the corn cooks.
  • Remove about a cup of the mixture to a food processor, or blender on low 
  • Add the poblano and tomatoes to the cooking pot. Reduce the heat to medium low and stir occasionally.
  • Process the corn mixture in the food processor about 2 minutes. Add 1 cup of the almond milk and process until smooth. Add it to the cooking pot.
  • Stir in the other cup of milk, salt, lime juice, pepper, sweetener and water. Simmer 5-10 minutes to heat through. Taste and adjust seasonings if needed.
  • Stir in the cilantro leaves just before serving.