I have been wanting to make something like this for quite a while and I am so glad I did. This has just the right amount of kick to it without being too spicy and full of delicious ingredients. I was a little nervous about how Blair would handle it but she really liked it so that is a win in this mama’s book! This is also a great soup to eat the Vegan Crusty Soup Bread I posted a couple of weeks ago! Soaks up the flavor perfectly.
- 5 ears of frozen corn
- 4 red potatoes; cubed
- 3 tbsp coconut oil
- 2 tbsp of minced garlic
- 1/2 a red onion; chopped
- 2 large carrots; peeled and chopped
- 3 stalks of celery; chopped
- 1.5 cups frozen mixed bell peppers
- 3/4 cup frozen corn kernels
- 1.5 tsp salt
- 1.5 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 cup chopped fresh cilantro
- 1 cup coconut milk
- 1 tsp Better than Bouillon Vegetable Base + 1 Cup water
- 1 cup water (use the water the potatoes are boiled in)
Cook the frozen ears of corn in the microwave and cut off the corn. Add to a blender. Cook the potatoes until tender and add half of them to the blender (set the other half to the side). Add in the coconut milk and one cup of the water you boiled the potatoes in. Blend until smooth.
Saute the rest of the vegetables and garlic in the coconut oil. Cook for 10 minutes and then add all of the seasonings. Cook for another 3-4 minutes.
Add the vegetable base/water mixture and the puree from the blender. Heat through and add the other half of the cubed potatoes. Bring to a gentle boil, reduce heat and simmer for 10-15 minutes. Stir in the cilantro.
Season to taste with salt and pepper and enjoy.