I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
Subscribe to get fresh & tasty updates via email.
It’s SOUP SEASON – the most wonderful time of the year. The leaves are starting to change and that cool fall weather that I love so much is slowly moving in. Fall has always been my favourite season; full of beautiful hikes, comfy sweaters and backyard fires with a glass of good scotch. This soup is the perfect way to welcome autumn while taking advantage of all that corn showing up at the farmers markets this time of year.
I don’t have a ton else to say about this recipe, other than I highly recommend that it be eaten outside in the back yard before fall sets in. It’s the perfect combination of sweet (corn!), spicy (green curry paste) & creamy (coconut milk, yeah baby!). Wishing you all a great weekend – we’re planning on finishing up the basement renovation, making soup & foraging for mushrooms. Happy fall y’all.
Roughly chop the potatoes, garlic and shallot / onion and add to a large pot with your oil and curry paste. Cook on medium high heat for 10 minutes until lightly browned. Cut the corn kernels off 2 of the cobs and add to the pot along with the bone broth. Simmer the soup on medium low heat for 30 – 45 minutes (or until potato chunks pierce easily with a fork). While the soup is cooking either boil or BBQ the remaining cob of corn. Add the coconut milk, salt & pepper and blend with an immersion blender until mostly smooth. Cut the cooked kernels off the remaining cob and add back to the soup along with freshly chopped Thai basil to serve.