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Southwest Roasted Red Pepper and Corn Soup

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Ingredients: 

Soup:
6 large red bell peppers
3 ears of sweet corn (reserve one for the salsa)
4 tablespoons olive oil, divided
1 yellow onion, chopped
3 celery stalks, chopped
5 cups low-sodium vegetable broth
1/2 teaspoon salt
3/4 teaspoons chipotle powder
1/4 cup chopped fresh cilantro

Salsa:
1 reserved ear of roasted corn
1 scallion, thinly sliced
A pinch of salt
1 teaspoon lime juice
1 tablespoon chopped fresh cilantro


 

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