Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 3 cups fresh corn (uncooked)
  • 4 yukon potatoes
  • 1 celery stalk (chopped)
  • 1 large carrot (chopped)
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups vegetable broth
  • 1 14-ounce can light coconut milk
  • Chives (for serving)

Instruction

  • Heat olive oil in a large pot over medium heat. Add onions and cook until they soften, about 4-5 minutes.
  • Add garlic, half the uncooked corn, potatoes, celery, and carrots. Season with paprika, thyme, salt and pepper, and sautee until the vegetables soften, about 4-5 minutes.
  • Add vegetable broth and coconut milk. Bring mixture to a boil, then simmer until the potatoes are tender, about 15 minutes.
  • Use an immersion blender to blend the soup, or alternatively you could transfer the soup to a blender and blend that way.
  • Add the remaining uncooked corn to the pot. Return to a simmer to allow the corn to cook, about 10 minutes. Ladle the soup into bowls and serve with chives, if desired.