Worried about GMO corn nastying up your soup? Look for organic corn on the cob, and if you can't find that, use organic non-GMO frozen corn. The recipe calls for celery, carrots, and potatoes too. Try to chop them all around the same size.
Prep Time15 minutesmins
Cook Time25 minutesmins
Course: Main Course, Soup
Cuisine: American
Servings: 4
Author: Jenné
Ingredients
2tbspcoconut oil
1small red oniondiced
2garlic clovesminced
1 1/2cupcelerychopped (about 2 stalks)
2cupscarrotschopped (about 3 small)
4small yukon gold potatoescubed
2 1/2cupscorn kernels from 4 cobsor use frozen non-GMO corn
1 14-ozcan of coconut milk1 3/4 cups
2cupswater
2vegetable bouillon cubeshttps://amzn.to/1JhEFZS
1tspcrushed chili pepper flakes
1tspblack pepper
1cupcilantrochopped
Instructions
Heat coconut oil over medium-high heat in a heavy bottomed pot.
Add the onions, garlic, and celery, and sauté until onions are translucent.
Stir in the carrots, potatoes, and corn kernels.
Pour in the coconut milk, water, and bouillon cube then bring to a boil.
Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
Remove the pot from the heat.
Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
Pour back into the main pot, and add the chili flakes and pepper.
Season to taste with salt and more pepper if necessary.
Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.