Source: Adapted from here
Prep time: Very easy
Coconut or olive oil for sauteeing
1 diced medium onion
3 cloves minced garlic
1/4 tsp hot sauce
1/2 tsp cumin
4 cups frozen corn (or 5 ears of corn, kernels removed)
3 large carrots, cut into chunks
3 potatoes, cut into chunks
4 cups broth
1 Tbsp masa or corn starch
1 cup coconut milk
Juice of 1 lime
1 tsp paprika
1 tsp salt
Black pepper, to taste
Set electric pressure cooker to sautee, and cook the onion in oil until it begins to be translucent. Add the garlic and cook for another minute or two. Add everything else except coconut milk and masa/corn starch, then cook at pressure for 6 minutes with a 15 minute natural pressure release afterward. While soup is cooking, whisk together masa, coconut milk, and lime; after releasing pressure from the cooker, add this mixture to the cooking pot. Put the pressure cooker back on sautee and use an immersion blender to puree the soup (or process in batches through a regular blender, just make sure not to let the lid seal), and let the soup boil until it's heated through. Serve.
If not using a pressure cooker, cook for about half an hour on a stovetop until vegetables begin to break down; then add milk mixture, puree, and boil til heated through.
