Ingredients
Scale
- 1 large or 2 small shallots, roughly chopped
- 4 ears of corn, washed with kernels removed, with 1 ear’s worth of kernels set aside for topping
- 4 – 5 new potatoes, roughly chopped (no need to peel)
- 1 can coconut milk
- 1.5 cups vegetable stock
- 4 cloves of garlic, peeled and roughly chopped
- 4 – 5 small sweet red peppers, finely chopped
- A glug of high heat oil of choice (ghee, coconut oil and avocado all work well)
- Handful of basil, roughly chopped
Instructions
- In a medium to large pot, sauté the shallots in high heat oil until golden brown
- Then add potatoes and cook for 3 – 5 additional minutes.
- Add the kernels from 3 ears of the corn, coconut milk, vegetable stock and garlic
- Simmer until potatoes are tender, then remove from heat.
- While it’s simmering, heat up a bit more of high heat oil in a saucepan, and sauté kernels from last ear of corn and sweet red peppers over medium-high heat, stirring occasionally, until parts are dark brown, about 3 – 5 min. Remove from heat.
- In a blender or with an immersion blender, puree soup until creamy, then top with sautéed corn and peppers and a bit of basil to serve. Makes 2 dinner portions, 4 appetizer portions.
- Prep Time: 10
- Cook Time: 20