Ingredients:

  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced (15g)
  • 2 medium Yukon Gold potatoes, peeled and cubed into ½ inch pieces (300g)
  • 4 cups corn kernels, fresh or frozen (600g)
  • 1 stalk celery, finely diced (40g)
  • 2 tbsp olive oil (30ml)
  • 4 cups vegetable broth, low sodium (950ml)
  • 1 tsp dried thyme (5g)
  • 1 tsp smoked paprika (5g)
  • 1 tsp salt (5g)
  • ½ tsp black pepper (2g)
  • 1 cup full-fat coconut milk (240ml)
  • 1 tbsp lemon juice (15ml)

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and celery, sautéing until they become translucent and fragrant (about 5 minutes).
  2. Stir in the minced garlic, thyme, and smoked paprika, cooking for 60 seconds until the spices are toasted.
  3. Add the cubed potatoes and corn kernels to the pot, stirring to coat them in the aromatic oil.
  4. Pour in the vegetable broth and stir in the salt and black pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer until potatoes are fork-tender (about 12–15 minutes).
  5. Using an immersion blender, pulse the soup 4-5 times to create a creamy base while leaving some whole corn kernels and potato chunks.
  6. Stir in the coconut milk and lemon juice. Heat through for 2 more minutes until the soup is steaming and velvety.