Curried Corn Soup

I created this recipe as a way to use up summer corn, however frozen corn works just as well. This soup is packed with Curry, ginger, coconut and cilantro flavors. Enjoy.

Ingredients

1 tablespoon Curry Seasoning

1 quart vegetable stock

4 cups corn (4 ears shucked if using fresh)

1 tablespoon unsalted butter

1 onion, chopped

1 tablespoon fresh ginger, minced

2 medium potatoes, peeled and diced

1 teaspoon kosher salt

1/2 teaspoon ground pepper

1 1/2 cups coconut milk

1/2 cup cilantro, chopped

3 scallions, diced

1/3 cup shredded unsweetened coconut, toasted (optional)

Recipe Info

Difficulty Level:

Easy

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes

Serving size:

6

Directions

1. Remove corn from cobs and place in a bow

2. In a pot over medium high heat, add the stock and corn cobs. Bring to a boil. Cover and simmer for 10 minutes.

3. Meanwhile, in a large saucepan over medium high heat add the butter, onions, ginger potatoes, salt, pepper and Curry Seasoning. Cook until onions are soft about 7 minutes.

4. Strain the water from the corn cobs into the saucepan with the potato mixture. Bring to a boil, then simmer until potatoes are tender.

5. Add in the corn and coconut milk. Transfer the soup to a blender or food processor and blend until smooth. Garnish with cilantro, scallions and toasted coconut. Serve hot.