Salt to taste (depending on the saltiness of your broth, I usually start with 1/4 teaspoon and go from there)
Freshly ground pepper (I start with 1/4 teaspoon and go from there)
3 tablespoons chopped dill
First, in a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes.
Next, add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often.
Then, add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Next, reduce heat to medium-low and cook, stirring occasionally for ~20 minutes until potatoes are cooked through.
Then, remove 2 cups of soup and place in a blender; puree until smooth and creamy then return back to the pot. Stir in the dill and season to taste, adding more salt/pepper if needed.
Finally, continue to cook over low heat or serve. I like to let it cook at least an additional 15 minutes for flavors to develop. As with most soups, this gets better the longer it sits.