Preparation

Step 1 out of 7

In a large pot or dutch oven, heat the olive oil over medium heat.

Step 2 out of 7

Add the onion, carrots and celery and cook until tender and onion is translucent, about 5 to 6 minutes.

Step 3 out of 7

Add the potatoes, red bell pepper, garlic and cook another five minutes, stirring often.

Step 4 out of 7

Add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally for about 20 minutes until potatoes are cooked through.

Step 5 out of 7

Remove two cups of soup and place in a blender; puree until smooth and creamy then return back to the pot.

Step 6 out of 7

Add in the dill and season to taste, adding more salt/pepper if needed.

Step 7 out of 7

Continue to cook over low heat or Serve. I like to let it cook at least an additional 15 minutes for flavors to develop. Like most soups, this gets better the longer it sits.