Ingredients
Serves 4 bowls
- 1 tablespoon extra-virgin olive oil
- 1 medium chopped yellow onion,
- 3 minced garlic cloves
- 1 chopped yellow capsicum
- 1 medium gold sweet potato
- 4 ears fresh sweet corn, husked
- 2 cups vegetable broth
- 1 tsp curcuma
- 1 tsp white wine vinegar
- 1 can light coconut milk
- Sea salt and freshly ground black pepper
- Reserve some corn kernels, diced tomatoes and chopped coriander for garnish
Directions
- Heat a cooking pan on medium low heat, add the olive oil, and the onions. Stir and cook until they turn translucent, then add the garlic and cook for 1 min.
- Add a pinch of salt and the spices and stir well. Cook fo another minute.
- Add the chopped potatoes, the corn kernels you will have removed from the cob (keep a few you will grill apart to top the soup when you serve it), and yellow capsicum, and stir.
- Cook for about 10 min until the potatoes are slightly softened, then add the vinegar, vegetable broth, and half the coconut milk.
- Cover and simmer until the potatoes are tender, about 10/15 more minutes.
- Let cool and transfer in your high speed blender. Blend until it gets creamy, adding more coconut milk along the way, but ensure you stop when you get the proper consistency this soup is meant to be thick !
- Taste and adjust seasoning, top with grilled corn, a dollop of coconut cream or plan yogurt, chopped coriander and tomatoes.
If not eaten immediately, you can keep for 2/3 days in the fridge, or even freeze this soup when it has totally cooled down.