Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and celery, cooking for 5-6 minutes until softened and fragrant.
- Add minced garlic and cook for another minute, stirring constantly to prevent burning.
- Add cubed potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
- Add corn kernels and cook for 3-4 minutes. If using fresh corn, add any corn cob pieces you may have saved to the pot for extra flavor.
- Remove corn cobs if using. Using an immersion blender, partially blend the soup, leaving about half the vegetables chunky for texture. Alternatively, remove 2 cups of soup, blend until smooth, then stir back in.
- Stir in coconut milk, salt, pepper, and paprika. Simmer for 2-3 minutes more to heat through and blend flavors.
- Taste and adjust seasoning as needed. Remove from heat and stir in fresh chives, parsley, and thyme just before serving.
- Ladle into bowls and serve hot with additional fresh herbs sprinkled on top if desired.
Notes
For deeper corn flavor, cut kernels from cobs and simmer the cobs in your broth for 10 minutes before adding other ingredients. Remove cobs before blending. Soup will keep refrigerated for 3 days and can be frozen for up to 3 months. Add fresh herbs only when reheating to serve.