Please enable javascript in your browser to view this site!

Creamy Vegan Corn and Coconut Soup

Active Time: 30-35 minutes / Cook Time: 40 minutes / Total Time: 50 minutes

Makes 4 servings

Nutrition Corner: Coconut Oil
Coconut oil is a great oil to incorporate into your diet. This oil has a smoke point that is suitable for medium-high heat cooking, making it a good option for sautéing and baking (just be sure to buy coconut oil made for cooking, rather than skin care). Coconut oil is amazing for our health, and scientific studies prove it. The medium-chain fatty acids found in coconut oil are extremely beneficial for brain health and provide our bodies with an easily convertible source of energy.


  • 2 tablespoons coconut oil
  • 1 small onion, diced
  • 1 tablespoon grated fresh ginger
  • 1 1/2 teaspoons to 1 tablespoon curry powder (to taste)
  • 1/2 teaspoon finely ground sea salt, plus a pinch
  • 6 ears of corn, kernels cut off and cobs reserved
  • 1 yellow potato, cut into 1/2” cubes
  • 1 (13.5 oz.) can coconut milk zest and juice of two limes, plus additional juice for serving
  • 1 diced avocado
  • 1/4 cup cilantro, leaves and tender stems only, roughly chopped


  1. Heat coconut oil in a large saucepan over medium heat. Add onion and a pinch of salt and sauté, stirring occasionally, until translucent, about 8-10 minutes.
  2. Add ginger and curry powder and cook, stirring, 30 seconds. Break corn cobs in half and add to pot with 2 cups of water. Bring to a simmer and cook until some of the water has evaporated, about 10 minutes. Remove and discard corn cobs.
  3. Add corn kernels, potato, and coconut milk. Bring to a boil over high heat, reduce to a simmer, and cook until potato is tender, about 20 minutes.
  4. Transfer the soup to a blender, (you may need to do this in batches) add 1/2 teaspoon of salt and puree until smooth. Transfer to a large bowl, stir in lime zest and juice of two limes. Chill, covered, at least two hours.
  5. Taste soup for seasoning, adding more lime juice if desired. Toss avocado with additional lime juice. Portion soup into 4 airtight containers and top each with 1/4 of the diced avocado and 1 tablespoon of cilantro. Enjoy for lunch on Days 1 and 3. Soup is best chilled.