Creamy Coconut Corn Soup
Prep:
5 min
Cook:
30 min
Total:
35 min
Ingredients
- 3 tablespoons butter
- 1/2 medium white onion, diced
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 1 tablespoon raw ginger
- 3 cups frozen yellow or white corn
- 1 can (14oz) lite coconut milk
- 5 cups low sodium vegan chick'n broth
- 2 bay leaves
- 2 teaspoons cracked white or black pepper
- juice from 1 lime
- sea salt & pepper to taste
Garnish
- finely chopped parsley
- basil oil
- chili oil
- thinly sliced red onion or green onion
Steps
Step 1
Set a pot on medium heat. Once hot, add butter, onions, and carrots and saute for 3 – 5 minutes or until the edges of the onion have browned. Then, stir in the garlic and ginger for 1 minute.
Increase the heat to medium-high.
Step 2
Add the corn and fold continuously in the pot to coat the corn, then pour in the coconut milk and chicken broth. Bring to a light simmer and add bay leaves.
Cover and gently simmer on low for at least 25 minutes, or up to 45 minutes.
Step 3
Remove from the heat and take out the bay leaves.
Add the soup and lime juice to a blender and process until silky smooth.
Pour the soup back in the pot and simmer/warm for 10 minutes on very low heat.
Step 4
Garnish and enjoy! The soup will last 6 – 7 days in the fridge or freeze for 2 months.