Fresh curried corn soup
1 cup(s), chopped
Fat free chicken broth
4 piece(s), kernels removed with a knife (yields about 3 cups)
Uncooked red potato(es)
½ pound(s), peeled and chopped (about 2 large potatoes)
Fresh lemon juice
¼ cup(s), or scallion, chopped
Plain fat free yogurt
¼ cup(s), diced
- 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.
- 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.
- In a blender, food processor or using an immersion blender, puree mixture (in batches if necessary), until smooth. Strain soup through a fine mesh sieve into a large serving bowl, pressing on solids to extract as much liquid as possible; discard solids.
- To serve, stir cilantro or scallions into soup. Top each serving with 2 teaspoons each of yogurt and tomato. Garnish with additional chopped cilantro or scallions, if desired. Serve hot or cover and refrigerate up to 2 days. Yields about 1 1/4 cups per serving.