Corn, Potato and Coconut Milk Soup
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 609
- Total: 1 hr
- Active: 45 min
Ingredients
2 tablespoons virgin or extra-virgin coconut oil
1/2 cup sliced scallion, white and light green and dark greens parts kept separate
1 cup peeled chopped potato
1 tablespoon chopped peeled ginger
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups frozen corn kernels, thawed
1/4 to 1/2 cup coconut milk
Toasted chopped almonds, for serving
Directions
- Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until soft, 3 to 5 minutes. Add the potato, ginger, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 tablespoons of the corn to the broth and continue to simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Put the reserved corn in small bowl and microwave for a few seconds, just to remove the chill.
- Serve hot and top with almonds, reserved corn and sliced scallion greens.
Cook’s Note
When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.