In a large stock pot, water sautée red pepper, chopped onion and celery until soft (around 5 minutes)
Add chopped potato and cook for 5 more minutes before adding your coconut milk and vegetable broth.
Add paprika and parsley and bring mixture to a boil. Reduce to simmer, and cook for 20 minutes or until potatoes are soft and ready to serve!
Pour in drained corn
Use an immersion blender directly into your stock pot and blend until your soup is roughly 1/2 blended (leaving the other 1/2 unblended). Turn heat off before blending and be careful of splatters. If you're using a blender or food processor, only transfer half of your mixture for blending and then return to pot, stirring together the two portions.
Elisha is the founder of the Eat to Live Support Group on Facebook, a community of 65k plus whole-food, plant-based eaters. Elisha began blogging about this lifestyle in 2010 after discovering that it was a treatment for years of yo-yo dieting and disordered eating. Today she is a mentor to thousands who are striving to adopt this lifestyle.