This spiced coconut and potato soup is a comforting yet fresh vegan soup. Ideal for a casual supper with friends or for a light lunch with the girls. Packed with flavor this is quick to cook and tastes amazing.
Finely chop the red chilli (if you want to reduce the heat remove the seeds and membrane.
Heat the oil in a large pan over a low heat.
Add the onion, garlic, ginger, chilli and salt. Then fry for 3-4 minutes until everything has softened but not coloured.
Add the turmeric and vegetable stock and bring to a simmer.
Add the potatoes and simmer for 15 minutes.
Cut the baby sweetcorn into 3 pieces and add them into the soup. Cook for a further 5 minutes. (See NOTES)
Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.
Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.
Notes
If you are using canned sweetcorn, don't add them to the soup at stage 8. Cook the soup for a further 5 minutes and add the corn with the peas at stage 9.