Creamy Summer Corn and Coconut Soup

Ingredients

olive oil

1 tbsp

onionchopped

1 small

bell pepperchopped

1 small

garlicchopped

2 cloves

light coconut milk

1 cup

unsweetened almond milk

2 cups

cornfresh or frozen and thawed

3 cups

red Thai curry paste

1 1/2 tbsp

salt

1/2 tsp

black pepper

to taste

cilantrochopped

1/2 cup

Method

1. 01Heat oil in a medium-large pot over medium heat. Add onion and pepper, sauté stirring occasionally until onions are soft and clear, 5-7 minutes.7 min
2. 02Add garlic and sauté, stirring constantly, 2 minutes.
3. 03Add coconut milk, almond milk, 2 cups corn, and curry paste. Bring to a boil, then lower to a simmer.
4. 04Simmer 10 minutes until corn is cooked through. Add salt and pepper to taste.10 min
5. 05Using an immersion blender, purée soup until creamy. Add remaining 1 cup corn and heat through.
6. 06Garnish each bowl with cilantro and serve.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free