The recipe above is for vegetarians, but this one is for vegans:

Ingredients
Vegetable base to sautee:
4-5 ears fresh corn cut from the cob or a large bag of frozen corn
3 med onions-med. dice
3-4 cloves garlic-med. dice
oil to sautee- canola and/or olive oil (for taste)

add'l sautee items:
1 cup roasted red peppers cut up
pulp of reconstituted ancho or pasilla chili pepper (soak dry pepper in boiling water 5 min.- use 1 or more to suit taste)
2-3 diced jalapenos
1 large fresh tomato chopped
1/2 cup of chopped fresh cilantro
ground cumin
sea salt (go light)
black pepper
fresh lime juice
paprika.

1 large can of crushed tomatos

for the liquid:
2-3 cups prepared vegetable boullion- I use Maggi brand
optional: a cup or so of vegan "dairy" product- could be anything from a soy cheese to a soy milk/cream. This will give the soup a nice, well blended consistency and will help all of the other flavors meld.

lastly:
6-8 corn tortillas- stale and torn into small pieces
additional canola oil to fry them with

Directions
Sautee the corn, onions, garlic together in a large sautee pan- let the corn begin to brown a little then add the salt, pepper, cumin, paprika and mix thoroughly. Add the rest of the sautee ingredients (ancho pepper pulp, jalapenos, cilantro, tomato,lime juice) and cook a while longer until hot. Turn off heat and add the entire can of crushed tomatos, stir in well and let the mixture cool a little.

Prepare the boullion and have it ready. (or use any vegetable soup stock that you like).
When the sautee mix cools sufficiently, add it in small batches to the food processor and grind it up- don't make it overly smooth, just leave a little texture. Put all of the processed corn sautee into the soup pot, thin down with the boullion and cook until hot and tasts have blended together. When the cooking is nearly done the optional vegan dairy product should be added- lower the heat until all is blended smoothly, and adjust seasonings.

To finish up, fry the torn up tortillas in hot oil until they get toasty and begin to crisp up- add them immediately to the prepared soup- stir it up and eat! Tastes even better the next day.

Serve topped with chopped cilantro or some shredded soy cheese.

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