Corn and coconut soup
A refreshing and sweet soup is always a perferct choice for a qiuck and tasty meal. This soup will delight even the most demanding food lovers as the recipe combines refreshing yet creamy ingredients suitable both as a starter or light main course.
Ingredients
- 1 medium sized onion
- 200 g fbfddvdvpotatoes
- 2 tbsp coconut oil
- 1 tbsp grated ginger
- ¼ tsp turmeric
- 700 g canned sweet corn, drained
- 400 ml full fat coconut milk
- 1 tsp lime zest
- 450 ml water
- 2 tbsp lime juice
- 1 tsp salt
- 1 handful coconut chips
- Chili flakes
Method
Finely dice one medium-sized onion and then cut the peeled potatoes into small cubes. Add 2 tbsp of coconut oil to a large pot and let it melt. Add 1 diced onion, 1tbsp of grated ginger and ¼ tsp of turmeric. Stir and saute over medium heat until the onion becomes translucent. Then add 700 g of drained corn and sautee for another 4 minutes. Add 200 g of peeled and cubed potatoes. Pour in 400 ml of full-fat coconut milk, add 1 tbs of lime zest and add 450 ml of water. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes. Then squeeze in 2 tbsp of lime juice and season with 1 tsp of salt. Use a hand blender or transfer the soup into a blender and puree until smooth. Serve into a bowl and garnish with coconut chips and chili flakes. Serve and enjoy.
