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1
In large pot, combine stock, amaranth and bay leaf and bring to a boil over high heat.
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2
Reduce heat to low, cover and simmer, stirring occasionally, 25 minutes.
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3
Meanwhile, in large heavy skillet, heat 1 tablespoon oil over medium-high heat until hot but not smoking.
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4
Add cumin and stir 30 seconds.
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5
Add onion and cook, stirring often, until softened, about 3 minutes.
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6
Stir in garlic, bell pepper and oregano; reduce heat to medium and cook, stirring often, 5 minutes.
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7
Stir in 2 cups corn, chipotle and 1/2 teaspoon salt.
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8
Stir corn mixture into amaranth mixture.
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9
Cover partially, increase heat to medium and cook, stirring occasionally, 30 minutes.
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10
Discard bay leaf.
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11
Preheat oven to 450F.
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12
In small bowl, combine remaining 2 cups corn, 1 teaspoon oil and 1/4 teaspoon salt.
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13
Stir in freshly ground pepper.
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14
Spread in nonstick baking pan and roast until beginning to brown, about 15 minutes.
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15
Remove soup from heat.
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16
Stir in roasted corn, chopped cilantro, lime juice, vinegar, umeboshi paste and tamari.
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17
Transfer to blender or food processor (in batches if necessary) and puree until almost smooth, or puree directly in pot with immersion blender.
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18
Let stand, covered, at least 30 minutes before adjusting seasonings.
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19
Rewarm over low heat.
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20
Ladle into bowls, garnish with cilantro sprigs and lime slices and serve.
