Ingredients
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2 tablespoons vegetable oil (for sauteing if desired)
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2 leeks, chopped
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1 1/2 cups frozen corn
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3/4 cup coconut milk
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2 cups water or vegetable stock
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1/3 cup fresh cilantro
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1/2 teaspoon hot sauce
Steps
1
Reserve a few sprigs of cilantro for garnish and chop the remainder. Heat the oil in a large pan over medium heat and sauté leeks for 3 min. Add the corn, coconut milk, hot sauce and vegetable stock. Bring to a boil and cook over high heat for 3 min.
2
Remove pan from heat, add the chopped cilantro and puree with an immersion blender until smooth. Season to taste with salt and pepper and more hot sauce if desired. Serve, garnished with the reserved cilantro.
