Total Time
35mins
Prep 10 mins
Cook 25 mins

From 125 Gluten-Free Vegetarian Recipes.

Ingredients Nutrition

Directions

  1. In a heavy medium saucepan, bring the corn, potatoes, onion, ginger, garlic, broth salt, red pepper flakes, and lemon zest to a boil over high heat, adding water to cover.
  2. Reduce the heat to low and simmer, covered, 25-30 minutes or until the potatoes are tender. With a potato masher, mash enough of the mixture to create a thicker soup (if you wish).
  3. Add the coconut milk, basil, mint, and half of the cilantro and heat through.
  4. Add salt and pepper to taste, and serve garnished with remaining cilantro and lime halves.
Most Helpful

5 5

OK, have to admit that at first glance I did not think I would like this soup. Boy, was I surprised! It is very light and refreshing. Made as directed. The fresh ginger and the herbs really makes this soup! Great summer time lunch. Made for ZWT9 and "The Apron String Travelers"