1-First, heat the 2 tablespoons of vegan butter or olive oil in a soup pot over medium heat. Once it’s warm, add the diced yellow onion and carrot, sautéing them until they soften, which takes about 5 minutes.

2-Next, stir in the minced garlic, 2 tablespoons of curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let this mix cook for 1 to 2 minutes to bring out the flavors.

3-Then, add the 3 cups of corn kernels, the drained can of cannellini or navy beans, 3 cups of low-sodium vegetable broth, and the full-fat can of unsweetened coconut milk. Bring everything to a gentle boil, cover, and simmer for 10 minutes.

4-After simmering, carefully transfer the soup in batches to a blender and purée until smooth. Return it to the pot, stir in the juice of half a lime and 2-3 teaspoons of hot sauce if you like some heat, then adjust seasonings as needed.

5-Finally, serve the soup warm, topped with extra corn kernels, sliced green onions, a dash of hot sauce, and freshly cracked black pepper. For more slow-cooked meal ideas, explore our salsa verde chicken slow cooker recipe for complementary dishes.