Tomato Corn Carrot Soup

• 8 plum tomatoes
• 1 large onion peeled and cut in half
• 1 large garlic clove with peel on
• 3 medium carrots finely chopped
• 1 celery stalk finely chopped
• 2 italian hot sausages casing removed and chopped
• 2 cups frozen corn thawed
• 1.5 cups of chicken stock
• 1/4 cup chopped fresh cilantro
• juice of one lime
• 1 teaspoon fennel seed
• 1/4 teaspoon of chipolte chili powder
• Salt and Pepper to taste

1. Broil evenly on all sides the tomatoes, onion and garlic. The peel of the tomato will blacken a bit. Set aside and let cool.
2. Put fennel seeds in a dry pan and toast. Then grind fennel in a clean coffee grinder.
3. In the same pan fry the carrots, celery, and sausage until beginning to brown.
4. Chop tomato and remove most of the seeds. I strain seeds to get liquid. Put tomato, onion, and garlic in the blender and blend. Pour puree in a pot. Heat up. Meanwhile, puree the corn and chicken stock in the blender as well. Add to the tomato in the pot. Add the remaining ingredients and spices, heat and eat!

tomatoes, onion, garlic, carrots, chicken, fresh cilantro, lime, fennel seed, chili powder, salt

Taken from www.epicurious.com/recipes/member/views/tomato-corn-carrot-soup-1227076 (may not work)