Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 3 cups frozen corn or fresh corn kernels
  • 1 medium red bell pepper, diced
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened coconut milk or cashew milk
  • 1 tsp lemon juice
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the vegetables smell fragrant.
  2. Stir in the minced garlic and cook for another 60 seconds.
  3. Stir in the cubed potatoes, red bell pepper, and corn. Sprinkle in the dried thyme, smoked paprika, salt, and pepper.
  4. Pour in the 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. Using an immersion blender, pulse the soup 3–5 times. Do not blend completely; leave plenty of whole corn kernels and potato chunks for texture to release natural starches for thickening.
  6. Stir in the plant milk and lemon juice. Simmer for an additional 2 minutes to integrate the flavors.
  7. Remove from heat and stir in the fresh chopped parsley.