1 big onion, diced
2 carrots, diced
1 medium potato, diced
1 cup vegetable stock
1 1/2 cups water
1 cup coconut milk
3 ears of corn, kernels removed from cob
Pinch of salt
Chives, for garnish (optional)
Sauté the onion in olive oil and a dash of salt. When translucent, add the carrots and another dash of salt. After a few minutes, add the potatoes and yet another dash of salt. Note: the smaller you cut the potatoes, the faster it will cook.
Add the stock, water, coconut milk. Bring to a boil and reduce the heat just slightly.
Cook for about 20 minutes or until the potatoes are soft. Add the corn of two cobs and cook for 3 minutes. Using an immersion blender, process the soup so that it gets thick and creamy. Add in the last of the corn kernels and let it cook for a few minutes.
Serve, garnished with chives. Enjoy!