Ingredients

For the soup:

• 1 tablespoon coconut oil
• 1 onion, minced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 can coconut milk
• 4 ears of corn, kernels removed
• Juice of 1/2 lime
• 1/2 teaspoon Sriracha
• 1 tablespoon thai basil, chopped
• Fresh cracked pepper
• Salt to taste

For the pesto:

• 3/4 cup Thai basil leaves
• 1 clove garlic
• Pinch of salt
• Fresh cracked pepper
• 3 tablespoons olive oil

Directions

For the soup:

1. In a large pot, heat coconut oil. Add onion and garlic. Sauté until fragrant and onions are translucent.
2. Add vegetable broth, coconut milk, corn, lime juice, sriracha, basil, pepper, and salt. Simmer until corn becomes tender, about 15 minutes.
3. Take soup off heat and allow to cool down a bit. Transfer in batches to a blender and blend until smooth.
4. You can chill the soup for a few hours, or transfer back to pot and heat up to serve.

For the pesto:

1. Add basil leaves, garlic, and salt to a mortar and pestle. Grind until leaves are broken down, and garlic and basil are fragrant.
2. Add olive oil and stir with a spoon.
3. If you don’t have a mortar and pestle, add ingredients to a food processor and blend until smooth.
4. Drizzle pesto over soup and serve.
5. Enjoy!