1 tablespoon sherry vinegar, or white wine vinegar
2 cups vegetable broth
1 14-oz.can light coconut milk
sea salt and freshly ground black pepper
chopped chives, for garnish
optional: reserve some corn kernels and diced red pepper for garnish
Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
Cook until soft, then add garlic, celery, potatoes.
Slice kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add sherry vinegar, vegetable broth and coconut milk.
Cover and simmer until potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
Taste and adjust seasonings and serve with chopped chives.