2 tablespoons olive oil
1 medium organic yellow or white onion, diced small
½ large jalapeno pepper, seeded and diced very small
2 medium organic garlic cloves, diced
2 teaspoons fresh grated ginger
4 small organic red potatoes diced to ½” cubes
2 tablespoons gluten-free flour plus more to thicken
½ cup fresh organic tomato puree
3 cups organic vegetable broth
Salt and pepper to taste
3 cups organic corn kernels (fresh or frozen, NOT canned)
¼ cup tightly packed fresh basil leaves
1 (13.5 ounce) can unsweetened organic coconut milk
Your favorite hot sauce (Sriracha, Tabanero, etc) for flavoring (optional)
Heat the oil over medium-high heat in a large soup pot until it begins to glisten. Add the onions and jalapenos and cook for 4-5 minutes or until the onions are translucent. Add the garlic and ginger and cook for another minute, then add in the potatoes. Cook for another minute, stirring often to keep the potatoes from sticking to the pot. Dust 2 tablespoons of the gluten-free flour over the mixture and stir until everything is well coated, then add the tomato puree and vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (about 12-15 minutes). Add the corn, then chiffonade the basil leaves and add those in. Continue to simmer, stirring occasionally, about 2-3 minutes more. Add the coconut milk and stir to combine.
If the mixture is not as thick as you would like, remove 1 cup of broth and place in a separate bowl. Add an additional tablespoon of flour to the bowl of broth and stir to remove any clumps, then add back to the pot and stir to combine. Cook for 1 minute, then test thickness again. Repeat if needed until you have the thickness you want, then serve in your favorite soup bowls. Add the hot sauce, if desired, until you have the level of heat you want and enjoy!