Ingredients:

  • 1 medium yellow onion, diced (150g)
  • 2 medium carrots, diced (120g)
  • 2 stalks celery, diced (80g)
  • 3 cloves garlic, minced (15g)
  • 2 tbsp olive oil (30ml)
  • 3 cups Yukon Gold potatoes, peeled and cubed (450g)
  • 4 cups corn kernels (600g)
  • 4 cups vegetable broth, low sodium (950ml)
  • 1 can full-fat coconut milk (400ml)
  • 1 tsp smoked paprika (2g)
  • 1 tsp dried thyme (1g)
  • 1 tsp sea salt (6g)
  • 1/2 tsp black pepper (1g)
  • 1 tbsp lemon juice (15ml)

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the smoked paprika and thyme, coating the vegetables in the spices.
  4. Add the cubed potatoes, corn, and vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  5. Turn off the heat. Use an immersion blender directly in the pot to blend about 1/3 of the soup until creamy, while leaving some chunks of corn and potato intact.
  6. Stir in the coconut milk and lemon juice. Season with salt and pepper. Heat through for 2 more minutes on low heat before serving.