Heat the oil in a large pot over medium heat. Add the onions and carrots and saute until the onions are translucent (about 4 minutes).
Add the water, seasonings, bouillon cubes, coconut milk and potatoes. Bring it to a boil, then reduce the heat. Simmer for 5 minutes.
Then, add the corn and simmer for another 5 minutes, or until the potatoes and corn are cooked.
Turn the heat off. Then, scoop out about 2 cups of vegetables, along with a little bit of liquid. Add it to a blender and blend until it’s smooth. Add it back to the pot of soup and mix it in. If the soup is not thick enough, repeat until you get your desired consistency.** If you have an immersion blender, you can skip this step and use it to partially blend the soup until it is thick. Taste and re-season with salt if necessary. Enjoy!
