Vegan Spicy Cream of Corn Soup (Blender

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Basil, packed fresh
  • 2 cup Corn
  • 2 Garlic cloves

• Condiments

  • 2 tbsp Chili sauce or sriracha

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3 tbsp Olive or avocado oil
  • 1 tsp Paprika
  • 3/4 tsp Sea salt

• Dairy

  • 15 oz Coconut milk or cream, light

Found on cottercrunch.com

Description

Ingredients

• 2-3 cup corn kernels (non GMO, seasonal)
• 3 tbsp olive or avocado oil (divided)
• 1/4 tsp sea salt
• 15 ounces of light coconut milk or cream (whatever you prefer, both work great)
• 1 tsp paprika
• 2-3 garlic cloves (if they are small, use 3)
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 2 tbsp chili sauce or Sriracha (plus extra for topping)
• 1/4 cup packed fresh basil leaves (some for garnishing)

Directions

• First Roast your corn kernels. Preheat oven to 450F. While preheating toss you kernels in 1 tbsp oil and and 1/4 tsp sea salt. Place on baking tray. Bake for 15 -20 minutes or until golden brown.
• Remove kernels and let cool.
• Next peel your garlic.
• Place your corn, garlic, and the rest of your ingredients in a blender. Blend until creamy.
• Pour blended soup into a stock pot. Heat on medium heat until it comes to a soft boil. About 2-3 minutes. Then reduce to low until ready to serve.
• Serve in bowls with fresh basil on top, extra chili sauce, and black pepper.
• If you are making ahead, you can store in fridge or freezer in a air tight container. note due to coconut milk/cream becoming solid at cooler temperatures, you will need to mix thoroughly or blend again if you want to reheat.
• If you want a thinner soup, feel free to add in broth.