The great thing about this delicious chunky soup is there’s only 2 bowls to clean up. Feel free to play with the amount of spices depending on how hot you like. It's totally toddler friendly, as long as you manage the peppers.
1.5 tbsp coconut oil
1 large sweet onion, chopped
2 organic red bell pepper, diced
1-2 jalapeno peppers, finely diced
1 heaping tablespoon curry powder
1 16 oz bag frozen organic corn
2 14 oz cans lite coconut milk
sea salt & crushed red pepper to taste
In a medium stockpot over medium heat coconut oil & saute onion, bell pepper, and jalapeno until softened, 3-4 minutes. Add curry powder and season with salt. Add corn and saute 2-3 min. Add coconut milk and simmer until all ingredients are well incorporated.
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