Cooking time: 55 minutes. 

3 large carrots

3 celery stalks

4 ears of corn

5 garlic cloves

1 bell pepper

2 red potatoes

1 white onion

2/3 coconut milk

2 tsp cajun seasoning

1/2 tsp paprika

1 1/2 tsp sea salt

3 tbsp coconut oil

1/4 tsp ground cumin

2 cups water

1 | Cook your corn by boiling it in hot water until plump and juicy. If you want this to go faster, skip the ears and use corn from a can. However much you'd like.

2 | Cut potatoes and add to boiling water along with corn. Remove when soft.

3 | If you stick with the ears of corn, drain water and, using a knife, carefully cut the corn off of the cob.

4 | While potato is cooking, saute the rest of the vegetables and seasonings with coconut oil in a pan.

5 | Cook until vegetables are soft, about 10 minutes.

6 | Place half of your corn into a blender along with some of the potato. Blend until smooth.

7 | Add everything into a pot, including your blended mixture, and bring to a gentle boil.

8 | Remove from heat and taste. Add more salt and cajun seasoning as desired. Serve with chopped green onion, if you'd like.