Step 1

Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion - cook it low and slow - until tender and translucent, 10-12 minutes.

Step 2

Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.

Step 3

Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.

Step 4

Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.

Step 5

Remove from heat. Remove the thyme stems. Stir in the corn.

Step 6

Transfer half of the mixture - about 3 1/2 cups - to the pitcher of a blender. Puree completely and then add back to the soup.

Step 7

Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.

Step 8

Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it's not necessary!

Step 9

Keeps well refrigerated for about 3 days.