Creamy Corn Soup with Jalapeño

Ingredients: – 1 cup chopped onion – 1 tablespoon olive oil – 2 cloves garlic minced – ¼ cup + 2 tablespoons finely minced jalapeño + extra for garnish – 4  cups fresh or frozen corn

Ingredients: – 1 cup low sodium vegetable broth – 2 (13.5 ounce) cans coconut milk – 3-6 key limes – cilantro for garnish optional

 Pour olive oil into a stock pot. Add chopped onion and sauté until translucent. Add minced garlic and jalapeño. Cook for 30 seconds.

 Pour olive oil into a stock pot. Add chopped onion and sauté until translucent. Add minced garlic and jalapeño. Cook for 30 seconds.

 Add in corn and cook until tender, making sure the garlic doesn't burn. In a food processor add the cooked vegetables and vegetable broth. Blend until smooth.

 Add in corn and cook until tender, making sure the garlic doesn't burn. In a food processor add the cooked vegetables and vegetable broth. Blend until smooth.

 Pour back into the stock pot along with the coconut milk. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

 Pour back into the stock pot along with the coconut milk. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

 To serve, garnish with extra corn and jalapeño. Serve with cilantro and a half to a whole key lime per bowl for juicing into the bowl.

 To serve, garnish with extra corn and jalapeño. Serve with cilantro and a half to a whole key lime per bowl for juicing into the bowl.

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