Photo of Fresh Curried Corn Soup by WW

Fresh Curried Corn Soup

Points® value
Total Time
52 min
22 min
30 min
Relish the taste of fresh corn in this uniquely-flavoured soup - serve it hot or cold! Make it vegetarian by using vegetable broth.


Olive oil

2 tsp(s)


1 cup(s), chopped

Curry powder

2 tsp(s)

Fat free chicken broth

4 cup(s)

Cooked corn

4 piece(s), kernels removed with a knife (yields about 3 cups)

Uncooked red potato

½ pound(s), peeled and chopped (about 2 large potatoes)

Fresh lemon juice

1½ tbsp(s)

Table salt

1 tsp(s)


¼ cup(s), or scallion, chopped

Plain fat free yogurt

¼ cup(s)


¼ cup(s), diced


  1. Heat oil in a large saucepan. Add onion; cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant.
  2. Add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes; remove from heat.
  3. In a blender, food processor or with an immersion (handheld) blender, puree mixture (in batches if necessary), until smooth. Strain through a fine mesh sieve, pressing on solids to extract as much liquid as possible, into a bowl. Serve hot, or cover and refrigerate up to 2 days.
  4. To serve, stir cilantro or scallions into soup. Spoon into bowls and top each with 1 tablespoon of yogurt and 1 tablespoon of tomato. Garnish with additional chopped cilantro or scallions, if desired. Yields about 1 1/4 cups per serving.