Coconut Jalapeño Corn Soup
This easy corn soup has hints of spices, a bit of heat from jalapeños and a silky, creamy texture from coconut milk. It's the perfect summer soup. Deliciously vegan and gluten free.
Serves: 6
  • 5 ears of fresh corn on the cob
  • 2 tablespoons coconut oil
  • 1 small onion, diced
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, chopped
  • 2 - 3 jalapeños, diced (remove seeds and ribs to reduce heat, if desired)
  • ½ teaspoon ground allspice
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground mustard
  • 2 cups vegetable broth
  • 2 cups Silk Unsweetened Coconut Milk
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • Garnish:
  • jalapeño slices
  • fresh corn kernels
  1. Shuck all 5 ears of corn. Run a sharp knife down 4 of them to remove the kernels. Set aside.
  2. In a heavy, medium pot over medium heat, melt the coconut oil. Add the onion and ginger and cook for about 5 to 6 minutes. Add the garlic and jalapeño and continue to cook for another 3 to 5 minutes.
  3. Add the spices and stir for a minute just until they become a bit fragrant. Add the vegetable broth to the pot along with the kernels from the 4 ears of corn along with the 4 corn cobs. Increase the heat to high and bring the pot to a boil. Reduce to medium low and simmer for 35 to 40 minutes, covered.
  4. Remove the corn cobs and discard. Allow the soup to sit, uncovered, to cool down just a bit.
  5. In your blender, add the cooled down soup. Work in batches, if your blender is too small. Process the soup on high speed for 35 to 45 seconds, or until smooth and silky. If you have a smoothie setting on your blender…that works perfectly!
  6. Return the blended soup to the pot over medium heat. Add the coconut milk, salt and pepper. Heat just until warmed through. Check for seasoning and add more salt if necessary.
  7. Serve with corn kernels from the remaining corn cob and with slices of extra jalapeño if desired.
Recipe by Taste Love and Nourish at