Ingredients
Units
Scale
- 2 cups sweet corn (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
- Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in corn, coconut milk, and thyme, and simmer for an additional 5 minutes.
- Use an immersion blender to puree until creamy, or blend in batches in a countertop blender.
- Season with salt and pepper to taste and serve warm.
Notes
For best flavor, use fresh corn. You can customize the soup by adding jalapeños for spice or using almond milk for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg