Creamy Golden Corn Soup
Prep time
Cook time
Total time
Using an immersion blender in your soup pot makes this recipe one of the easiest comfort foods you can whip up. For an even silkier texture, puree it in batches in a standard blender. This soup’s golden color brings a ray of sunshine (and vitamins A and C) into even the rainiest day! You can dress up this pretty soup with a simple garnish, such as a sprig or two of fresh thyme.
Serves: 8 servings
  • 4 cups corn kernels, divided
  • 2 carrots, peeled and cut into medium dice (approximately 1 cup)
  • 1 small sweet potato, peeled and cut into medium dice (approximately 1 cup)
  • 1 small or large yellow bell pepper, cut into medium dice (approximately 1 cup)
  • 1 onion, cut into medium dice (approx. 1 cup)
  • 1 cup dry amaranth
  • 8 cups water
  • 1 teaspoon salt
  • 1 teaspoon dried thyme or a few fresh thyme sprigs
  1. In a large soup pot, combine 2 cups of corn with the balance of (remaining) ingredients.
  2. Bring to a boil.
  3. Reduce heat and simmer for 45 minutes.
  4. Blend mixture to a creamy consistency.
  5. Add in remaining corn and reheat.
This recipe is reprinted with permission from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth © 2014 by Kim Lutz, Sterling Publishing Co. Photography by Bill Milne.
Recipe by Go Dairy Free at