Creamy Broccoli, Corn, and Coconut Milk Soup

Ingredients:

• 2 tablespoons unrefined coconut oil
• 1/2 cup thinly sliced ​​green onions, white and light green parts only (reserve dark green parts for serving)
• 1 cup peeled and chopped potatoes
• 1 tbsp peeled and chopped ginger root
• 1 medium clove garlic, minced
• 3.5 cups lightly salted vegetable broth
• 2 cups broccoli florets
• 1 cup frozen corn kernels
• 1/4 - 1/2 cup coconut milk + extra for drizzling
• Toasted sliced ​​almonds, for serving

Preparation:

1. In a medium saucepan, heat the coconut oil over medium heat. Add the white and light green parts of the scallions and cook, stirring, until tender, 3-5 minutes. Add the potatoes, ginger, garlic, 1/2 teaspoon salt, and some freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a simmer.
2. Add the broccoli and corn and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat and let the soup cool for at least 5 minutes. Blend thoroughly with an immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway) until smooth.
3. Add coconut milk and reheat the soup if needed, adjusting the consistency with water and adding more salt or black pepper as needed.
4. Serve the soup hot, sprinkled with almonds and sliced ​​green onions and drizzled with coconut milk.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend the soup until smooth.