Creamy Coconut Corn Soup

Ingredients

• 3 tablespoons butter
• 1/2 medium white onion, diced
• 1 medium carrot, diced
• 2 garlic cloves, minced
• 1 tablespoon raw ginger
• 3 cups frozen yellow or white corn
• 1 can (14oz) lite coconut milk
• 5 cups low sodium vegan chick'n broth
• 2 bay leaves
• 2 teaspoons cracked white or black pepper
• juice from 1 lime
• sea salt & pepper to taste
• finely chopped parsley
• basil oil
• chili oil
• thinly sliced red onion or green onion

Instructions

1. 1

   Set a pot on medium heat. Once hot, add butter, onions, and carrots and saute for 3 – 5 minutes or until the edges of the onion have browned. Then, stir in the garlic and ginger for 1 minute. Increase the heat to medium-high.

2. 2

   Add the corn and fold continuously in the pot to coat the corn, then pour in the coconut milk and chicken broth. Bring to a light simmer and add bay leaves. Cover and gently simmer on low for at least 25 minutes, or up to 45 minutes.

3. 3

   Remove from the heat and take out the bay leaves. Add the soup and lime juice to a blender and process until silky smooth. Pour the soup back in the pot and simmer/warm for 10 minutes on very low heat.

4. 4

   Garnish and enjoy! The soup will last 6 – 7 days in the fridge or freeze for 2 months.