Creamy Vegan Corn Soup with Coconut Milk, This Topping Will Surprise Everyone!

This creamy vegan corn soup with coconut milk is simple, aromatic, and incredibly delicious. Roasted corn, coconut milk, ginger, and lime create a particularly intense flavor. The crunchy chili popcorn makes this vegan soup recipe truly special.

This corn and coconut soup is quick to prepare and perfect for a vegan lunch or dinner. With crunchy popcorn on the outside and a velvety creamy soup underneath, you have to try this combination!

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🪵 Walnut Cutting Board

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🔪 Élancé Santoku Knife

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🧂 Salt & Pepper Mill Set

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📋 INGREDIENTS:

For the soup

700 g (24.7 oz) corn, fresh or frozen

1 large onion

3 cloves of garlic

1 tbsp fresh ginger

250 g (8.8 oz) potatoes

2 tbsp Olive oil

1 tsp sweet paprika

½ tsp smoked paprika

½ tsp turmeric

800 ml (3 ⅓ cups) vegetable broth

400 ml (1 ⅔ cups) coconut milk

1 tbsp lime juice

Zest of one organic lime

Salt and black pepper

For the chili popcorn:

50 g (1.8 oz) popcorn kernels

1 tbsp vegetable oil

½ tsp smoked paprika

¼ tsp chili flakes

½ tsp salt

To serve:

100 ml (1 ⅓ cup plus 1 tbsp) coconut milk

Fresh cilantro or parsley

Lime wedges

A few toasted corn kernels

Chili popcorn