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    Home / Recipes / Soups

    Spicy Coconut Potato and Corn Soup

    Published: Sep 22, 2019 · Modified: Jun 14, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    With only a few ingredients, and 10 minutes prep, you can have dinner waiting when you get home from work. Although I used coconut milk, I chose the low-fat version. And, the amount per serving is so minimal, it doesn't matter.

    In order to get the subtle heat to soup, I used a Fresno chili pepper. Fresno peppers are mildly spicy, but sometimes difficult to find. Fresno chilis are about the size of a jalapeño, but red in color and a bit thinner.

    Although you can chop your veggies, I have a Vegetable Chopper that minimizes prep time. It has two different cutting sizes. I use it all the time. For the shallots, onions, and pepper, I used the smaller diced option. For the larger cuts, I cut the potatoes. Prep time took 10 minutes and done.

    So, if you are looking for a quick and easy soup, that cooks while you are at work or school this is the soup for you.

    Crockpot Spicy Coconut Potato and Corn Soup

    Kathy Carmichael
    Quick and easy savory soup while you work.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 6 hrs
    Total Time 6 hrs 10 mins
    Course Soups
    Cuisine American
    Servings 6 servings
    Calories 190 kcal

    Ingredients
      

    • 6 cups organic vegetable broth
    • 1 can lite coconut milk
    • 3 large baking potatoes peeled and chopped into uniform bite sized pieces
    • 1 large shallot diced small
    • 1 white onion yield 1 cup diced small
    • 2 gloves garlic minced
    • 1 Fresno Chili Pepper diced small
    • 1 cup corn frozen or fresh
    • ¼ cup parsley
    • 1 teaspoon red pepper flakes optional

    Instructions
     

    • Chop onion, shallot, garlic, and pepper and sauce them in a pan until translucent.
    • Add to crockpot with 6 cups vegetable broth
    • Clean and cut potatoes, peeled, and cut into bite sized, individual pieces
    • Place in crockpot
    • Cook on low for 6-8 hours, or 4 hours on high

    AT THE END OF COOKING

    • Add can of coconut milk
    • Add parsley
    • Stir and serve

    Notes

    Although you can chop your veggies, I have a Vegetable Chopper that minimizes prep time. It has two different cutting sizes. I use it all the time. For the shallots, onions, and pepper, I used the smaller diced option. For the larger cuts, I cut the potatoes. Prep time took 10 minutes and done.

    Nutrition

    Calories: 190kcalCarbohydrates: 33gProtein: 4gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 1008mgPotassium: 589mgFiber: 3gSugar: 5gVitamin A: 951IUVitamin C: 24mgCalcium: 28mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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    16 shares