This vegan spicy cream of corn soup is made with sweet corn, smooth coconut milk, and spices. It's an easy recipe that you can make quickly in a blender. It's perfectly smooth and full of flavor. Adding red bell pepper to the soup gives it a little sweetness and a bright color.
Ingredients: 4 cups corn kernels, fresh or frozen. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can 14 oz coconut milk. 4 cups vegetable broth. 1 teaspoon cumin powder. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro, for garnish optional.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and diced red bell pepper, cook for another 2 minutes. Add corn kernels, vegetable broth, coconut milk, cumin powder, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15 minutes, until the corn is tender. Using a blender, carefully blend the soup in batches until smooth and creamy. Return the blended soup to the pot and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
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