Karina Sharma
Corn, coconut milk, potato, onion, garlic, ginger,lemon, olive oil, salt, pepper, herbs.
Sauté diced onions and garlic until softened and fragrant (about 3 minutes).
Add the diced potatoes and vegetable broth. Bring to a simmer and cook for 10-15 minutes, until potatoes are tender.
Simmer for another 5-7 minutes to blend the flavors.
For a smooth texture, blend half the soup (using an immersion blender or regular blender).
Serve hot, topped with fresh herbs for an extra pop of flavor.