The abundance of fresh corn on the cob is a highlight of summer vegetable growing and shopping. While it's delicious simply steamed and slathered in butter & salt, one of my favourite ways to enjoy its flavour is in a soup made creamy with kumara & coconut milk.
Top with a mineral-rich vegan pesto to add a green bitter component to the sweetness.
1 tablespoon ghee or coconut oil
1 onion, diced
1/2 t turmeric powder
1 red kumara, cut into small cubes
5 ears fresh sweet corn, kernels removed, 1/2 C reserved for garnish
6 cups vegetable stock
1 teaspoon sea salt
1 can coconut milk
Juice of 2 lemons or limes
In a heavy-bottomed soup pot, melt coconut oil & add onion - cook, until translucent.
Add turmeric, kumara & corn, stirring to combine.
Pour in vegetable stock, season with salt & simmer for 15-20 minutes.
Turn off the heat and stir in the coconut milk and lemon or lime juice.
Using an immersion blender, blend the soup until smooth & creamy, or add the soup in batches to a high-speed blender and blend until creamy.
Serve topped with pesto & reserved corn kernels.