Description
This refreshing chilled corn and coconut soup is a perfect summer dish, combining the sweetness of corn with the creaminess of coconut milk.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until soft and translucent, about 5 minutes.
- Add the corn kernels and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and let cool slightly. Stir in coconut milk, salt, and pepper.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Chill the soup in the refrigerator for at least 2 hours or until cold.
- Serve garnished with fresh cilantro and lime wedges.
Notes
- For a spicier version, add a chopped jalapeño with the onions.
- This soup can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6
- Sodium: 300
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 3
- Protein: 3
Keywords: chilled corn and coconut soup, summer soup, vegan soup, cold soup recipe, refreshing soup