Corn Soup

Ingredients

2 TBS vegetable oil
2 chopped onions
3 garlic cloves
1 LB potato peeled & quartered
2 diced carrots
1/3 chopped cup chives
1/4 cup chopped celery
1/3 cup fresh thyme
3/4 cup split peas
8 cups stock (chicken preferred, but vegetable if needed)
1 whole hot pepper (scotch bonnet, if available)
1/2 cup coconut milk
4-6 ears corn, cut into 2 inch pieces
1/4 cup chopped cilantro

Directions

Heat oil in large soup pot
Add onions & crushed garlic and sauté
Add potatoes, celery, carrots, thyme & pimento peppers and cook for about 5 minutes.
Add stock & split peas
Add salt & black pepper to taste
Add whole hot pepper & coconut milk
Cover pot and simmer for about 1 hour (until split peas are soft)
Remove hot pepper and use an immersion blender, swizzle stick of appliance of your preference to puree soup.
Add corn and cook for another 20-30 minutes
Add cilantro, remove from heat and add salt & pepper to taste.