Spicy Roasted Corn and Jalapeno Avocado Soup

The sweet corn and avocado flavour combo is a great one and it works oh so well in this
spicy roasted corn and jalapeno avocado soup. This soup starts out by pan roasting the corn until it's slightly charred and caramelized, to bring out it's natural flavours and sweetness, before adding the broth and avocados and pureeing until nice and smooth! Seasonings include jalapenos chili peppers, green onions, garlic, lime juice and miso paste which when combined with the sweet corn creates an amazing balance of sweet, spicy, salty and sour! 

Spicy Roasted Corn and Jalapeno Avocado Soup

A creamy avocado soup with sweet corn and spicy jalapeno that is just as good cool and hot!

ingredients

• 1 tablespoon butter
• 2 cups corn
• 2 jalapeno peppers, diced
• 4 green onions, thinly slices and divided (whites and greens)
• 3 cloves garlic, chopped
• 4 cups vegetable broth (or chicken broth)
• 1 avocados
• 2 tablespoons white miso paste
• 1 lime, zest and juice

directions

1. Heat the butter in a large heavy bottomed pan over medium-high heat, add the corn, jalapeno and the whites of the green onions and let sit until the corn starts to char a bit before mixing and letting char again, about 15 minutes.
2. Add the garlic and the greens of the green onions and cook until fragrant, about a minute.
3. Add the broth and avocados, bring to a boil and let simmer for a few minutes before pureeing with a hand blender (or in a blender or food processor) and mixing in the miso paste and lime juice.

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