Add the mixture in the blender along with the remaining vegetable stock, carrots, red potatoes and spices. Stir to mix up. Cover with a lid and cook for about 10 minutes, until potatoes and carrots are close to tender.
Add the coconut milk, remaining 1 cup corn, salt and pepper, and cook for an additional 10 minutes or potatoes are cooked. Taste and adjust seasoning.
Thin out with water or vegetable broth to desired consistency.