A delightful Caribbean-inspired soup featuring creamy coconut milk and vibrant spices.
Heat a large soup pot over medium heat and add some oil.
Use a neutral oil like vegetable or coconut oil for a subtle flavor.
Add the chopped onion and minced garlic to the pot and sauté until fragrant.
Stir frequently to prevent the garlic from burning.
Add the diced potatoes, sliced carrots, and chopped celery to the pot and cook for a few minutes.
Cut the vegetables into uniform pieces for even cooking.
Stir in the thyme, pimento peppers, and scotch bonnet pepper, and cook for another 2 minutes.
Adjust the amount of scotch bonnet pepper based on your spice preference.
Pour in the coconut milk and enough water to cover the vegetables. Bring to a boil, then reduce to a simmer.
Simmer gently to allow the flavors to meld together.
Use an immersion blender to puree the soup until smooth and creamy.
For a chunkier texture, blend only half of the soup.
Add the corn kernels and cook for an additional 10 minutes.
Fresh corn adds a sweet crunch to the soup.
Season with salt and black pepper to taste, then serve hot.
Taste the soup before serving to ensure the seasoning is balanced.
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