Corn Soup (Take 2)

Ingredients:

• Corn, 5 cobs, dekerneled!
• Onion, 1 medium, chopped
• Carrot, 1 medium, chopped
• Garlic, 2 cloves, chopped
• Red chili, 1, deseeded and chopped
• Vegetable Stock, 1 cup
• Cream, 1/2 cup (optional)
• Cilantro
• Butter
• Salt, pepper, chepotle pepper (optional)
  

Saute onion and carrot in butter for 3-4 minutes. Season with salt and pepper. Add garlic, chili and some chopped cilantro stalk. Add corn and some chopped cilantro to the mixture and cook for 2 minutes. Add vegetable stock, bring to boil and simmer for 10 - 15 minuets until the corn is cooked. Take off the heat. Add some more cilantro, chepotle pepper and cream and blend until smooth. Pass the soup through a sieve (in batches) for a smoother texture. Garnish with a couple of cilantro leaves and black salt.