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.
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