Curried Coconut Corn Soup
1 cup diced yellow onion
2-3 fresh garlic cloves (minced)
2 cups corn kernels
1 large red bell pepper (seeded and cut into very thin strips)
1 can (15 ounce) coconut milk (full fat)
2 cups plain coconut milk
1 cup vegetable broth
4 teaspoons red curry powder (more or less, to taste)
1 tablespoon fresh lime juice
3-1/2 cups fresh baby spinach (rough chopped)
sea salt and black pepper (to taste)
Heat 2-3 tablespoons of water in a large saucepan over medium heat. Add in the diced onion and water saute them until they become translucent, about 5 minutes. (drizzle in more water as needed) Add in the minced garlic and saute until fragrant, about 1 minute. Add in the corn and red bell pepper and continue sauteeing for another 3-4 minutes.
Stir in all of the remaining ingredients, EXCEPT the baby spinach and seasonings, cover with a tight fitting lid and bring mixture to a low simmer. Reduce heat slightly and continue to simmer for 5-7 minutes. Remove lid and stir in the baby spinach and sea salt and black pepper to taste. Cook just until spinach wilts and then remove from heat. Adjust seasonings as desired and serve. Makes 4-6 servings.