Fire roasted corn soup

Dietitian's tip:

Roasting corn develops its natural sugars and creates a caramelized flavor. If you don't have jalapenos, you can use 1/2 teaspoon of cayenne pepper instead.

Ingredients

1. 4 cups corn kernels
2. 1 1/2 tablespoons olive oil
3. 3 cups chopped onion
4. 2 cups chopped carrots
5. 2 cups chopped celery
6. 2 teaspoons chopped garlic
7. 1/4 cup all-purpose flour
8. 1 teaspoon cumin
9. 6 cups vegetable stock
10. 2 jalapeno peppers, minced
11. 1 1/2 cups half-and-half
12. 1 teaspoon salt
13. 1/8 teaspoon white pepper
14. 1 tablespoon chopped parsley

Directions

Heat oven to 500 F. Place the corn kernels on a baking sheet. Roast in the oven until they begin to caramelize, about 8 minutes.

In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery and garlic, stirring constantly. Cook until the vegetables are soft and tender, about 5 minutes. Reduce heat and stir in the corn, flour and cumin. Mix until the flour is evenly dispersed.

Add the vegetable stock and jalapenos and let simmer for about 30 minutes. Stir in half-and-half, salt, pepper and parsley. Remove from heat and serve.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.