- Prep Time: 15 mins
- bake Time: 30 mins
- Total Time: 45 mins
Ingredients
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2 tbsp olive oil
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1 yellow onion, chopped
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2 large garlic cloves, minced
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4.5 cups corn (canned or fresh)
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2 cups chopped potatoes
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1 red bell pepper, chopped
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2 cups vegetable broth
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1/2 cup Anthony's Organic Coconut Milk Powder, dissolved in 1 cup warm water
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1 tablespoon sherry vinegar
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½ tsp smoked paprika
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½ tsp celery salt
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1 tsp salt, or more to taste
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Freshly ground black pepper, to taste
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Chopped chives, corn, red pepper and croutons, for topping
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Instructions
1. In a large pot, sauté the onions in the olive oil, then add the rest of the ingredients, reserving some corn and chopped red pepper for later.
2. Cover the pot and simmer until the potatoes are tender.
3. Remove the pot from the heat and let the soup cool a little. Then, blend it to your desired consistency using an immersion or stand blender.
4. Serve the soup topped with more corn, chopped red pepper, chives and croutons.
