Prep Time: 20 minutes
Total Time: 50 minutes
2 tablespoons coconut oil
3 cloves garlic, crushed
1-inch piece of ginger, finely chopped
4 cups fresh corn kernels (or 4 cups thawed frozen corn)
1 medium sweet potato, peeled and diced
¼ cup Pineapple Fresno hot sauce
1 teaspoon turmeric
1 teaspoon cinnamon
1 (13.5-ounce) can coconut milk
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh cilantro
Salt to taste
- Heat the oil in a large pot over medium-high heat. Add the garlic, ginger, and shallots, stirring constantly, until the aromatics are sizzling and smell very fragrant, about 30 seconds.
- Add the corn, sweet potato, Pineapple Fresno hot sauce, turmeric, cinnamon, and salt, stirring constantly until the spices darken in color and begin to smell very fragrant, about 1 minute. Add the coconut milk, then fill the empty can to the top with water and add that to the pot, too. Add another pinch of salt and stir everything together. Bring the soup to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sweet potatoes are very tender, 25 to 30 minutes. Remove the soup from the heat and let it cool for 10 minutes.
- Puree the soup on high speed until it’s silky smooth, using an immersion blender right in the pot or blending in two batches in a countertop blender (return the soup back to its original pot afterwards). Zest the lime into the pureed soup and then squeeze in the juice. Stir in the basil and cilantro. Taste the soup, adding a little more salt or Pineapple Fresno hot sauce if needed. Enjoy the spicy corn soup hot.