Description
This spicy vegan roasted corn soup combines the sweetness of roasted corn kernels with the creaminess of coconut milk, blended into a smooth, comforting meal that’s quick and easy to prepare. Perfect for a nourishing lunch or light dinner, this soup is enhanced with fresh basil and a hint of paprika for a beautifully balanced flavor.
Ingredients
Corn and Oil
- 3 cups corn kernels (non GMO, fresh or previously frozen)
- 1–2 Tablespoons olive oil or avocado oil (divided)
- 1 teaspoon sea salt (divided)
Soup Base
- 15 ounces light coconut milk (from the can) or unsweetened non-dairy milk of choice
- 1 teaspoon paprika or sweet paprika
- 2–3 garlic cloves (equivalent to 1 teaspoon minced)
- ¼ teaspoon black pepper
- ¼ cup packed fresh basil leaves, plus extra for garnishing
Optional Toppings
- 2 Tablespoons spicy sauce (such as sriracha or hot sauce) for serving
- Sliced jalapeño or peppers
- 2 Tablespoons reserved cooked corn for topping
Instructions
- Preheat and Roast: Preheat the oven to 450°F (232°C). Toss the corn kernels with 1 tablespoon of oil and ¼ teaspoon sea salt. Spread evenly on a baking tray and roast for 15-20 minutes, tossing halfway through, until the corn is slightly golden brown.
- Cool and Prepare for Blending: Remove the roasted corn from the oven and let it cool slightly to avoid overheating the blender.
- Blend the Soup: Peel the garlic cloves. In a blender, combine the roasted corn, garlic, paprika, remaining sea salt, coconut milk, black pepper, and ¼ cup fresh basil leaves. Blend until creamy and smooth. If a thinner consistency is desired, add ¼ cup vegetable broth and blend again until well incorporated.
- Heat the Soup: Pour the blended soup into a medium pot and heat over medium until it gently comes to a soft boil, about 2-3 minutes. Reduce the heat to low and keep warm until serving.
- Serve and Garnish: Ladle the soup into bowls. Garnish with fresh basil leaves, reserved roasted corn kernels, crushed black pepper, and optional toppings like spicy sauce or sliced jalapeños.
- Storage: Store any leftovers in an airtight container in the refrigerator or freezer. Before reheating, stir well or blend again to re-emulsify the coconut milk, which can solidify when chilled.
Notes
- Coconut milk can solidify when refrigerated; stir or blend before reheating for the best texture.
- For a creamier soup, use canned light coconut milk rather than non-dairy alternatives.
- Adjust the level of spiciness by adding hot sauce or fresh jalapeños according to taste.
- This recipe is naturally vegan and gluten free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
