Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion (, chopped (204 grams))
  • 1 red bell pepper (, chopped (170 grams))
  • 4 cups water
  • 1 pound Yukon gold potatoes (, cut into 1-inch chunks)
  • 1 pound frozen organic corn kernels ((about 2 1/2 cups))
  • 1 teaspoon dried thyme
  • pinch of cayenne pepper ((no more than 1/8 teaspoon))
  • 2 teaspoons sea salt (, plus more to taste)
  • 1/2 teaspoon ground black pepper
  • 1 cup coconut milk ((or milk of choice))

Instruction

  • Heat the olive oil in a large pot over medium heat and sauté the onion and pepper until softened, about 5 minutes.
  • Add in the water, potatoes, corn, thyme, cayenne, salt, and black pepper. Bring the water to a boil, then cover and lower the heat, simmering until the potatoes are fork-tender, about 25 to 30 minutes.
  • When the soup is done cooking, stir in the coconut milk. Use a ladle to scoop half of the soup into a blender, and carefully blend until smooth. (When blending hot liquids, be sure to lightly cover the vent in the lid with a thin dish towel, so steam can escape and you won't get splattered with hot soup.)
  • Pour the blended soup back into the pot, and then adjust the seasoning to taste. Serve warm with any toppings you love. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.