In pot saute onion, peppers and carrots in olive oil 'til onions are transluscent. Add rosemary, thyme, salt and pepper. Saute 1 minute more. Add broth, corn, potatoes, bay leaf and cayenne. Bring to boil, cover, lower heat and simmer 20 minutes. Uncover, simmer 10 minutes.
Remove bay leaf, puree half of the soup and return to pot. Add lime juice, soy milk and cayenne. Simmer 5 minutes. Let stand 10 minutes before serving.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8|
|Calories from Fat: 13 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.1mg||0 %|
|Sodium 31.5mg||1 %|
|Potassium 507.6mg||13 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 22g|
|Protein 3.7g||5 %|
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Calories per serving: 120
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