INGREDIENTS -1 large sweet onion, pared into 8 chunks -4 scallions, sliced -2 cloves garlic, minced -1/2 tsp smoked paprika -1/2 scotch bonnet pepper, finely minced (more or less to taste) -2 large red potatoes, cut into chunks -20 oz. corn kernels -4 cups vegetable broth -1 tsp chipotle pepper powder -1/4 cup parmesan cheese -1 cup half and half -1/2 tsp sea salt, or to taste -1/2 tsp ground black pepper
DIRECTIONS -Cook the onion and scallions in coconut oil in a large soup pot until soft (5-7 minutes). Add the garlic, scotch bonnet pepper, paprika and chipotle pepper, cook another 2 minutes, stirring often.
-Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
-Stir in the corn, parmesan cheese and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
-Transfer half the soup to a blender and puree until smooth.
-Return to the pot, add the salt and pepper and stir to combine.
-Serve hot with a sprinkle of parmesan cheese and fresh chopped scallion.