Spicy Roasted Corn Soup
Ingredients
The soup base
-
3
cups
corn kernels
-
1–2
Tablespoons
olive oil or avocado oil
-
1
teaspoon
sea salt
-
15
ounces
light coconut milk
-
1
teaspoon
paprika
-
2–3
cloves
garlic
-
¼
teaspoon
black pepper
-
¼
cup
fresh basil leaves
Optional toppings
-
2
Tablespoons
spicy sauce (such as sriracha)
-
to taste
sliced jalapeño or peppers
Instructions
- Preheat the oven to 450°F.
- Toss the corn kernels with 1 Tablespoon of oil and ¼ teaspoon of sea salt, then spread on a baking tray and roast for 15-20 minutes, tossing halfway through.
- Once roasted, let the corn cool slightly before blending.
- Peel the garlic and add the corn, garlic, spices, coconut milk, and basil leaves to a blender. Blend until creamy, adding vegetable broth if a thinner consistency is desired.
- Pour the blended soup into a pot and heat on medium until it reaches a soft boil, then reduce heat to low until ready to serve.
- Serve in bowls topped with fresh basil, optional hot sauce, roasted corn, and crushed black pepper.
Nutrition Facts (estimated)
Servings
3
Calories
232
Total fat
11.2g
Total carbohydrates
33.1g
Total protein
4.7g
Sodium
239.2mg
Cholesterol
0mg
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