INGREDIENTS: 16-ounce bag frozen sweet corn, thawed to room temp (or fresh corn if you have it), divided half of 1 large red bell pepper, deseeded 1/4 cup nutritional yeast (or 1/4 cup raw cashews or Parmesan cheese - not vegan) 1 heaping tablespoon coconut oil (use another oil like olive or canola if you're sensitive to coconut flavor) 1 teaspoon cumin 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper, or to taste half of 1 small red onion, peeled; optional 1 to 2 cloves garlic, peeled; optional about 1 cup water (or use coconut water, milk, almond/soy/nut milk, cream) salt and pepper, optional to taste DIRECTIONS: To the canister of a high speed blender, add three-quarters of the bag of corn (about 3 cups, just eyeball it), all the remaining ingredients, about 1/2 cup water, and blend. Based on how thick soup is, and personal taste preference, add more water until desired consistency is reached. After desired consistency is reached, stir in remaining corn by hand to preserve texture. Optionally, add salt and pepper to taste. I didn't. Soup may have gotten warm in your blender canister. If not, and you prefer it warmer, transfer to a microwave-safe bowl and heat until warm, about 1 minute. Alternatively, soup can be heated gently on the stovetop. In warmer months, soup can be served chilled, like gazpacho. Soup will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.