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Photo of Fresh curried corn soup by WW

Fresh curried corn soup

1
Points® value
Total Time
52 min
Prep
22 min
Cook
30 min
Serves
6
Difficulty
Moderate
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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