Instructions

1. First, heat the coconut oil in a large soup pan over medium heat.
2. Next, add the onion and cook until soft, but not browned. Add in the garlic, curry powder, salt and poblano pepper and cook another 5 minutes until poblano is softened, taking care not to let the garlic burn.
3. Then, add the corn and cook for another 5 minutes, letting the kernels soften. Sprinkle the flour in and stir until absorbed and flour is no longer visible.
4. Next, add the potatoes and coconut beverage and lower heat to low. Let simmer for 20-25 minutes until potatoes are softened.
5. Next, remove 2 cups of the soup and puree in a blender, then add back to the soup and let cook for 5 more minutes to combine and re-heat through. Season to taste, adding more salt/pepper if needed.
6. Finally, stir in the lime juice and cilantro, if using, then serve.