Ingredients
Scale
- 2 tablespoons olive oil
- 2 leeks, halved and sliced
- 3 large russet potatoes, peeled and cubed (or 1.5 pounds baby potatoes)
- 2 poblano peppers, seeded and chopped
- 3 carrots, sliced
- 4 cups vegetable broth
- 2 cups coconut milk, divided
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 1-pound package frozen corn kernels
Instructions
- In a large stockpot over medium-high heat, heat olive oil.
- Add the leeks, peppers, carrots and potatoes to the pot. Sauté until the leeks have softened and are slightly translucent.
- Add the broth and 1 1/2 cups of coconut milk. Bring to a boil.
- Meanwhile, whisk together the remaining coconut milk with the flour or cornstarch in a small bowl until smooth.
- Add the flour or cornstarch mixture to the soup and stir until combined.
- Season with salt and pepper and allow the soup to simmer over medium-low heat until the potatoes have softened, about 15 minutes.
- Add the frozen corn and continue to cook until heated through.
- Category: Soup
- Method: Stovetop
- Cuisine: American/French
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 349
- Sugar: 7.8 g
- Sodium: 620.9 mg
- Fat: 13.2 g
- Saturated Fat: 10.9 g
- Carbohydrates: 53.8 g
- Fiber: 5.7 g
- Protein: 7.5 g
- Cholesterol: 0 mg