what our readers think
"Made this tonight for dinner and it was delicious! Very filling too Veggies needed to be sautéed a little longer on my relatively slow stove. I will definitely make this again."
– corn – red potatoes – coconut oil or avocado oil – white onion
Heat the oil in a large stock pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until onion is beginning to turn brown, about 5 to 8 minutes. Stir in the chopped bell pepper, carrots, seasonings, and sea salt.
Place half of the kernels in a blender, along with one cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth.