Equipment
- pot w/ lid
- blender or blend stick
- Cutting Board
- Knife
Adjust Servings
Ingredients
- 1 Tbsp olive oil
- 1 small onion chopped
- 3-5 cloves garlic minced
- 1 hot pepper (jalapeño, chili, poblano) de-seeded and diced
- 4 cups potatoes diced
- 4-5 cups corn fresh or frozen
- 2 1/2 cups vegetable broth
- 1 can coconut milk
- 1/2 cup coconut cream
- 1-2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
Optional Ingredients
- cilantro garnish
- green onions garnish
Instructions
- In a large pot over medium heat saute onions, garlic, hot pepper, potatoes, corn with olive oil for about 5-10 minutes or until potatoes start to soften.
- At this point stir in the coconut milk and cream as well as your vegetable broth. Add your spices and herbs and reduce heat to low and simmer for 15 minutes uncovered. Once potatoes are tender you can take 1/4 to 1/2 or the soup and blend it to give it a creamy texture.
- Serve hot and top with green onions or cilantro as a nice garnish. Eat and enjoy!
