Ingredients

• 2 cans of corn, each about 400 g
• 2 tablespoons olive oil
• 1 white onion
• 2 garlic cloves
• 500 g potatoes
• 1 tablespoon butter
• 1.25 liters vegetable broth (e.g. from an organic cube)
• 250 ml coconut milk

caramelized red onion

• 1 small red onion
• 2 tablespoons olive oil
• 1 tablespoon honey
• pinch of hot and sweet paprika

Preparation

1. Drain the corn in a sieve.
2. In a large pot on olive oil glaze onion cut into cubes and garlic sliced.
3. Add peeled potatoes cut into cubes and butter and sauté for about 2 minutes, stirring occasionally.
4. Pour in hot broth and after it boils, add the corn. Season the soup with a pinch of ground pepper and salt if needed.
5. Cover and cook until vegetables are tender, about 15 minutes.
6. Add coconut milk and blend everything into a cream (blend thoroughly and a bit longer than usual), using an immersion blender. Pour into a pot and heat before serving if necessary.
7. Serve with baguette, popcorn, ricotta, cilantro and caramelized red onion: peel and cut onion into cubes, glaze in a skillet on olive oil, then add honey and sauté together for a while, until the onion is covered with a thick syrup. At the end add paprika powder.