YAM AND BLACK BEAN SOUP

Ingredients

• 3 Anaheim chile peppers
• 2 tbsp canola oil
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 1/2 cups diced onions
• 3 cloves garlic, finely chopped
• 4 cups cubed peeled yams
• 4 cups vegetable broth
• 1 can (19 oz/540 mL) black beans, rinsed and drained
• 1 cup frozen kernel corn
• 1 cup water
• 3/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• Salt and freshly ground pepper
• Sour cream
• Chopped fresh cilantro

Directions

1. Preheat broiler.
2. Place peppers on a broiler pan. Broil peppers 5 inches from heat, turning occasionally, until blackened on all sides, about 13 - 15 minutes.
3. Place hot peppers in a heatproof bowl. Cover bowl with plastic wrap and let peppers steam for 5 - 10 minutes. When cool enough to handle, peel peppers under cold running water. Remove and discard stems; cut peppers in half. Remove and discard seeds and ribs; dice peppers. There should be about 1/2 cup; set aside.
4. Heat oil in a Dutch oven over medium heat. Add paprika, coriander, cumin and cayenne pepper; cook, stirring, until fragrant, about 1 minute. Add onions and garlic; sauté until onions are softened, about 5 minutes. Add roasted peppers, yams and broth; stir to combine. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until yams are tender, about 20 - 25 minutes. Remove from heat.
5. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
6. Return mixture to pan over medium heat. Add black beans, corn, water, 3/4 cup cilantro and lime juice; cook, stirring, until heated through. Season to taste with salt and pepper. Serve topped with sour cream and additional cilantro.