Ever feel like you need to ‘eat down’ your freezer food? My freezer has been feeling super full and disorganized lately, it was time to start using what I had.
4 ears of corn had been staring at me from the top shelf for a while, these desperately needed tending too as I feared freezer-burn was closing in.
This Creamy Coconut Corn Soup resulted. Honestly, it came together from leftover nubs of things in the fridge, like the three celery stalks and a carrot. I didn’t even expect to write the recipe up… but here we are with a Creamy Coconut Corn Soup recipe.
If I had some lemongrass I would add that in, but this creamy corn soup is a delight as written.
Creamy Coconut Corn Soup
1 tbls ghee or olive oil
3 celery stalks, small diced
1 large yellow carrot small diced
2 large garlic cloves, minced
1 tsp grated ginger
4 ears corn, kernels cut off (~roughly 3 cups corn)
1.5 cups veggie broth
1 can full-fat coconut milk
1/2 tsp pink salt
Optional toppings: chili sauce, green onions
Heat the ghee/oil over medium-high heat. Add in diced celery and carrot. Cook, stirring often for 5 minutes. Add in the corn and salt, continue to cook for another 5 minutes. Add in the garlic and ginger, stir and cook for 1 minute. Add the broth and remove from heat.
Carefully pour the soup into a blender, blend on high until creamy and smooth. Pour in the coconut milk, blend to combine. Pour back into the soup pot, taste and adjust salt as desired. Add additional water or broth if the soup is too thick. If the soup is too thin, gently simmer uncovered to thicken.
Serve with a drizzle of hot sauce and green onions.0