Corn and coconut soup

Ingredients

1 medium sized onion

200 grams of potatoes

2 tablespoons coconut oil

1 tablespoon grated ginger

¼ tsp. turmeric

700g canned sweet corn

400 ml of fat coconut milk

1 teaspoon lime zest

450 ml water

2 tablespoons lime juice

1 teaspoon salt

1 handful of coconut shavings

Chili flakes to taste

Preparing

Chop one medium sized onion and then slice peeled potatoes into small cubes. Add 2 tablespoons of coconut oil to a large saucepan and let it melt. Add chopped onions, 1 tablespoon grated ginger and a teaspoon turmeric. Stir and stir-fry over medium heat until the onions become translucent. Then add 700g of corn, draining the juice beforehand and stir-fry for 4 minutes more. Add 200g of peeled and diced potatoes. Add 400 ml of the fatty coconut milk, 1 tablespoon of lime zest and 450 ml of water. Bring to the boil, then turn down the heat and simmer for 20 to 25 minutes. Then squeeze in 2 tablespoons lime juice and season with 1 teaspoon salt. Use a hand blender or put the soup in a blender and whisk until smooth. Serve in a bowl, pre-garnished with coconut shavings and chili flakes. Bon appetit!