Roasted Corn Chowder with Lime

It's soup weather which means, it's time to try a new soup!  This is a great recipe with a new twist on veggie soup!  You can use curry powder or chili powder (whichever you have on hand) and trust me, both versions are equally delicious!  I love the addition of coconut milk instead of cream because you get a very slight nutty flavor and light coconut milk has FAR less calories than half and half or cream but still lends the creaminess we are all looking for in a hearty soup!  Enjoy!

Roasted Corn Chowder with Lime (adapted from glutenfreegoddess.blogspot.com  

1 T. olive oil
1 t. cumin
1 t. curry powder (can also use chili powder)
5 garlic cloves, minced
1 medium yellow onion, diced
2 1/4 c. fire roasted corn (you can find it at Trader Joe's but regular corn would work too!)
1 large sweet potato, peeled and diced
1 (14 oz.) can fire roasted tomatoes
1 (14 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
4 c. vegetable broth
1 (14 oz.) can light coconut milk
1 t. salt
1/2 t. pepper
3 T. cilantro, chopped
Juice of 2 limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry (or chili) powder; cook for 1 minute to infuse the oil with the spices.  Add the garlic and onion and cook, stirring occasionally, for 5 minutes.  Add the corn, sweet potato, tomatoes and green chiles, stir and cook for 1 minute.  Add the broth, cover and bring to a high simmer.  Lower the heat and simmer gently for about 20 minutes, or until the sweet potatoes are tender.  Add the coconut milk, salt and pepper and stir to combine.  Heat through then add the cilantro and lime juice.  Taste for salt and pepper and serve!

6 servings (220 calories each serving) according to my calculator on loseit.com