Fresh curried corn soup
1
Points®
Total time: 52 min • Prep: 22 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This delicious summer soup pairs sweet corn with spicy curry for a delicious change of pace. Curry powder also brightens the soup, color-wise, and makes for a pretty golden bowl that is great as a meal opener or as a full lunch, with a bean and cheese quesadilla on the side. To make the soup vegetarian, swap vegetable broth for chicken broth, of course. And for a vegan version, skip the yogurt topping, too. After pureeing the corn and potato mixture, pay particular attention to the straining step of the recipe. Pouring and pressing the soup through a fine sieve to prevent any solids - the corn kernels' casings - from flecking the soup will result in the smoothest, creamiest results, and only takes a few extra minutes of your prep time.
Ingredients
Olive oil
2 tsp
Onion
1 cup(s), chopped, chopped
Curry powder
2 tsp
Fat free chicken broth
4 cup(s)
Corn on the cob
4 ear(s), medium, kernels removed with a knife
Uncooked red potato
½ pound(s), peeled and chopped (about 2 large potatoes)
Fresh lemon juice
1½ Tbsp
Table salt
1 tsp
Cilantro
¼ cup(s), or scallion, chopped
Plain fat free yogurt
¼ cup(s)
Tomato
¼ cup(s), diced
Instructions
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 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.
4
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.
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