Description
A flavorful blend of corn and coconut milk with a spicy kick.
Ingredients
Scale
- 2 cups fresh corn kernels
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onions, garlic, and jalapeño until softened.
- Add the corn, coconut milk, and vegetable broth.
- Stir in the cumin and bring to a simmer.
- Cook for about 15 minutes until the corn is tender.
- Blend the soup until smooth, then stir in lime juice and salt.
- Garnish with fresh cilantro before serving.
Notes
- This soup can be made vegan by using vegetable broth.
- Adjust the spiciness by adding more or less jalapeño.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: simmer, blend
- Cuisine: international
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg