Creamy corn soup with potatoes and coconut milk

Ingredients:

• 2 tablespoons unrefined coconut oil
• 0.5 cups thinly sliced ​​green onions (white parts separated from green parts)
• 1 cup peeled and chopped potatoes
• 1 tbsp. chopped peeled ginger root
• 3.5 cups lightly salted vegetable broth
• 3 cups frozen corn kernels, thawed
• 1/4 - 0.5 cup coconut milk
• Chopped toasted almonds, for serving

Preparation:

1. In a medium saucepan, heat the coconut oil over medium heat. Add the white parts of the green onions and light green parts of the green onions and cook, stirring, until softened, 3-5 minutes. Add the potatoes, ginger, 1/2 teaspoon of salt, and some freshly ground black pepper and cook, stirring occasionally, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a simmer.
2. Add almost all of the corn to the broth, reserving 2 tablespoons of kernels, and continue cooking until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat and let cool for at least 5 minutes. Blend the soup thoroughly with a handheld immersion blender until smooth, or in two or three batches in a blender (do not fill the blender more than halfway).
3. Add coconut milk and reheat the soup if needed, adjusting the consistency with water. Season with salt and pepper to taste. Place the remaining corn in a small bowl and microwave for a few seconds.
4. Serve the soup hot, sprinkled with almonds, corn and green onions.
   
   

   Culinary advice

   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.