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Serves 6
1 large yellow onion, diced
2 cloves of garlic, peeled and minced
1/8 teaspoon dried thyme (or 1/4 teaspoon fresh)
2 tablespoons coconut oil
2 cans (15 oz. each) organic whole kernel corn
4 cups chicken broth
1 teaspoon sugar
2 tablespoons coconut oil
1 tablespoon curry powder
1 can (14 oz.) coconut milk
1 tablespoon fresh chopped cilantro (optional)
1 tablespoon salt (or to taste)
a few turns of freshly ground pepper
In a large soup pot, melt coconut oil over medium-high heat. Saute onion, garlic and thyme in the coconut oil, stirring occasionally. When the onion begins to soften, lower the heat to medium and cook for 10 to 15 minutes until the onion becomes translucent.
Add corn, broth and sugar. Bring to a boil. Lower heat and let simmer for 30 minutes.
In a small saucepan, melt the additional 2 tablespoons of coconut oil over medium heat. Add curry powder and cook until the mixture becomes fragrant, about 3 to 5 minutes.
Remove soup from heat to puree. If you are using an immersion blender, puree the soup in the pot. Otherwise, let the soup cool slightly. Transfer small amounts of soup to a blender and blend until smooth. Puree approximately half of the soup. Return pureed soup to the large pot.
Return the pot to medium heat and stir in the curry mixture. Stir in the coconut milk, cilantro, salt and pepper and cook another 15 minutes until the flavors have blended.
Serve warm.
