Corn & Coconut Soup
When autumn starts to fall upon us and we find an abundance of corn at the farmer’s market, there’s no better use for it than this sweet and creamy yet light soup. Paired with a salad, this makes the perfect, easy weeknight dinner.
Ingredients
- 2/3 cup corn kernels
- 3 tablespoons grapeseed oil
- 1 teaspoon sea salt
- 1 can coconut milk, (14.5 ounces)
- 2-3 cloves garlic, (peeled)
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon chili sauce
- 1/4 cup fresh basil leaves
Instructions
- Preheat oven to 450 degrees F.
- Toss corn kernels in 1 tablespoon oil and 1/4 teaspoon sea salt.
- Place on a baking tray and bake until golden brown (about 15-20 minutes).
- Remove kernels and let cool, making sure to set aside 1 tablespoon of corn for garnish.
- Place corn, garlic, and the rest of the ingredients in a blender and blend until creamy.
- Pour blended soup into pot and heat on medium heat until it comes to a soft boil (about 2-3 minutes).
- Reduce heat to low until ready to serve.
- Serve in bowls garnished with fresh basil, extra corn, chili sauce, and black pepper.