- 800 g sweet corn
- 5 slices of fresh ginger
- 2 big potatoes
- 1/2 tsp of salt
- some black pepper
- 2 dl coconut milk
- Peel and cut potatoes and ginger.
- Heat 2 litres of water, add salt and cook sweet corn, ginger and potatos.
- Once it is boiling, reduce heat and let it simmer for about 15 minutes, until the corn, ginger and potatoes are soft.
- Once they are cooked well, spill out unnecessary water.
- Add coconut milk and pepper.
- Puree until smooth.