CORN, POTATO AND COCONUT MILK SOUP
Top this silky soup with toasted almonds, corn kernels and scallion.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 9
Steps:
- 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.
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Samuel Sylvester
[email protected]I love that this soup is made with all fresh ingredients.
Jaylynne Croston
[email protected]This soup is a great way to sneak some vegetables into your kids' diet.
discontinuing
[email protected]I made this soup in my slow cooker, and it turned out perfectly.
Simon Kovnator
[email protected]This soup is so versatile. You can add almost any vegetables you have on hand.
Blue Bunny
[email protected]I added some chopped cilantro to my soup, and it really brightened up the flavor.
Bilolxon Djobirov
[email protected]This soup is a great comfort food. It's perfect for a cold winter day.
Camilla Duduzile
[email protected]I'm not usually a fan of coconut milk, but it really worked in this soup. The flavors were amazing.
Ray Harris
[email protected]This soup is so easy to make, and it's so flavorful. I love that it's dairy-free, too.
Corgi Gaming
[email protected]I made this soup for a potluck, and it was a huge success. Everyone loved it!
Matthew Brown
[email protected]This soup is a great way to use up leftover corn and potatoes. It's also a great way to get your kids to eat their vegetables.
Khadijah
[email protected]I've made this soup a few times now, and it's always a hit. It's so easy to make, and it's always so creamy and flavorful. I love adding a dollop of sour cream on top.
Zain G
[email protected]This soup was absolutely delicious! The flavors of the corn, potato, and coconut milk blended perfectly together. I added a bit of cayenne pepper for a little kick, and it was perfect.