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Creamy Coconut, Corn and Scotch Bonnet Bonnet Soup

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Ingredients
  

Soup:

  • 2 tbsp olive oil or coconut oil
  • 1 white onion diced
  • 2 cloves garlic roughly chopped
  • 1 tbsp ginger roughly chopped
  • 1/2 scotch bonnet pepper
  • 1 tin organic coconut milk
  • 2 cups vegetable stock
  • 2 cups sweetcorn
  • zest of 1 lime
  • salt and pepper to taste
  • handful fresh basil

Garnish:

  • 4 large vine tomatoes
  • 1/2 scotch bonnet pepper
  • olive oil or coconut oil
  • juice of 1 lime
  • salt
  • fresh parsley
  • coconut flakes

Instructions
 

  • In a large pot, heat the olive or coconut oil over medium-high heat. Add the chopped onions, garlic, ginger and scotch bonnet pepper and cook for about 5 minutes until the onion turns translucent.
  • Stir in the coconut milk, vegetable stock and sweetcorn. Add the grated lime zest and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 10-15 minutes. Add the fresh basil at the last minute. Leave to cool slightly.
  • Meanwhile, cut and deseed the vine tomatoes. Put the seeds aside for later use. Lay out the deseeded tomatoes on a lined baking sheet, along with half a scotch bonnet pepper. Drizzle with a little olive or coconut oil, season with salt and roast in the oven, 180C, for 20 minutes.
  • Once the coconut and corn soup has cooled slightly, puree in a blender until smooth. Pour back into the pot and allow to simmer on low heat while you prepare the garnish.
  • Blend the roasted tomatoes and scotch bonnet with the tomato seeds and lime juice until you have a smooth mixture.
  • Divide the soup into bowls and garnish with the tomato/scotch bonnet sauce, along with fresh parsley and coconut flakes.
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