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Corn Soup with Coconut-Lime Cream

A quick and simple vegan corn soup topped with a swirl of coconut-lime cream.
Servings 4
Author Cheating Vegan

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/3 cup minced shallots about 1 large shallot
  • 2 cloves garlic minced
  • 2 packages frozen corn 16-ounce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4-5 cups low-sodium vegetable broth
  • 1 can unsweetened coconut milk 14-ounce, full fat; don't use light
  • Freshly grated zest of 1 lime plus 1-2 tablespoons lime juice

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute more. Stir in the corn, salt, and pepper. Add 4 cups of the vegetable stock and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and puree the soup with an immersion blender (or in batches in a regular blender). Let the blender run for a good long time to really work through all the fibrous bits of corn. Stir in up to 1 more cup of vegetable broth until soup is desired consistency.
  2. Carefully open the can of coconut milk and scoop out "cream" on top. Discard the watery mixture in the bottom half of the can (or reserve it for smoothies). Stir in the lime zest and lime juice to taste.
  3. Ladle the soup into bowls and top with dollops of the coconut lime cream.