| 14 | 40 | 2601 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 1 |
| 6 cup | Frozen yellow corn kernels |
| 5 potato | Potato (medium) |
| 369 gm | Coconut milk, canned (liquid expressed from grated meat and water) (1 whole can) |
| 1 medium | Yellow onion |
| 3 medium | Carrots (small) |
| 1 medium pepper(s) | Red bell pepper |
| 7 clove(s) | Garlic |
| 1/3 cup | Nutritional yeast |
| 1 tbsp | Onion powder |
| 2 tsp | Chipotle seasoning |
| 2 tsp | Salt |
| 1 tsp | Turmeric, ground |
| 1/2 tsp | Black pepper (generous twists of) |
| 7 cup | Water (depending on desired thickness) |
1. Chop onion, garlic, and red bell pepper into small pieces.
2. Sauté diced onion, garlic, and pepper on medium heat in a soup pot with a small amount of water or coconut milk to prevent sticking to the pot.
3. Chop carrot and potatoes into small pieces and add them to the pot after the onions begin to turn translucent and release their aroma.
4. Add corn, coconut milk, water, and spices to the pot.
5. Cook on medium heat until potatoes and carrots are soft.
6. Blend half of the soup in a blender and then mix it back into pot so that there's some chunks remaining.
7. Enjoy!
| Vegetables | 23.8 |
