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Incorporating coconut milk into your soup is essential for achieving that creamy texture that complements the fresh vegetables without overpowering their natural flavors. To do this, follow these simple steps:

Creamy Fresh Summer Recipes Soup

Celebrate summer with a bowl of Creamy Summer Veggie Delight Soup, a dish that showcases the vibrant flavors of seasonal vegetables. This creamy, nourishing soup features fresh zucchini, sweet corn, juicy tomatoes, and crunchy carrots, all cooked to perfection in rich coconut milk. Simple to prepare, it’s ideal for cooks of all skill levels and perfect for warm weather dining. Embrace the essence of seasonal cooking and indulge in this delightful recipe that’s packed with flavor and health benefits. Enjoy the freshest tastes of summer in every spoonful!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup fresh corn kernels (approximately 2 ears of corn)

2 cups ripe tomatoes, chopped (or substitute with 1 can of diced tomatoes)

1 medium carrot, diced

4 cups vegetable broth

1 cup coconut milk (use full-fat for a creamier texture)

1 teaspoon fresh thyme leaves (substitute with ½ teaspoon dried thyme if necessary)

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Optional: A squeeze of lime for enhanced brightness

Instructions
 

Sauté Aromatics: In a large pot, pour in the olive oil and warm it over medium heat. Add the diced onion and sauté until it turns translucent, which should take about 5 minutes. Incorporate the minced garlic and continue cooking for another minute, allowing its aroma to fill the kitchen.

    Add Veggies: Now, mix in the diced zucchini, corn kernels, chopped tomatoes, and diced carrot. Sauté the mixture for approximately 5 to 7 minutes, or until the vegetables begin to soften and release their wonderful flavors.

      Pour in Broth: Carefully add the vegetable broth and fresh thyme to the pot. Increase the heat until the mixture reaches a simmer. Cover the pot, reduce the heat to low, and let it cook for 15 minutes. This will allow the flavors to meld beautifully and the veggies to tenderize.

        Blend for Creaminess: Once cooked, use an immersion blender to blend the soup until smooth. If you prefer a bit of texture, feel free to blend only half of the soup and leave the other part unblended. If you don't have an immersion blender, carefully transfer half of the soup to a countertop blender, blend until smooth, and then return the mixture to the pot.

          Stir in Creaminess: Reduce the heat further and stir in the coconut milk. Allow the soup to warm through for an additional 3 to 5 minutes. Taste the soup and season it with salt and freshly ground black pepper according to your preference.

            Serve and Garnish: Ladle the creamy soup into serving bowls and finish with fresh basil leaves on top. For an extra zesty kick, consider adding a squeeze of lime juice before serving.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings