Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (60g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups (600g) corn kernels
  • 4 cups (950ml) vegetable broth (low sodium)
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) dried thyme
  • 1 tsp (6g) salt
  • ½ tsp (1g) cracked black pepper

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  2. Stir in the minced garlic, smoked paprika, and thyme, cooking for 60 seconds until fragrant.
  3. Stir in the cubed potatoes and corn kernels, coating them in the spiced butter. Pour in the vegetable broth.
  4. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 12–15 minutes, or until the potatoes are fork-tender.
  5. Use an immersion blender directly in the pot and pulse 3–4 times to blend only a portion of the vegetables, ensuring some whole corn kernels and potato chunks remain.
  6. Stir in the coconut milk and simmer for another 2–3 minutes to integrate the flavors. Stir in the salt and black pepper, then remove from heat once the soup is glossy and velvety.