Skinny Curried Corn Soup Recipes

SPICY THAI CURRY CORN SOUP

Steps:

• Prep: Have all the veggies chopped, diced, and ready to go.
• Saute: Heat oil in a large pot over medium-high heat and saute onions until translucent, about 5 minutes. Add the garlic and ginger, saute 1 minute more. Add the corn, celery, bell pepper, and mushrooms, cook 3 - 4 minutes.
• Simmer: Pour in the coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, salt & pepper to taste, and cook on medium heat for 10 minutes or until heated through.
• Add spinach + lime: Add lime juice and spinach, and cook until wilted to your liking. Test for flavors adding more spices if desired.
• Serve with lime wedges and cilantro if you like.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 - 6 days. For longer storage, freeze for up to 2 - 3 months. Let thaw before reheating.

CURRIED CREAM OF CORN SOUP

Steps:

• Peel and finely slice the onion into small cubes. Drain the corn in a colander and heat up the olive oil in a medium pot over medium temperature.
• Add the sliced onion and the curry powder to the pot. Give it a good stir so that the onion cubes are all coated with curry. Cook for 1 minute while stirring occasionally until the onion is translucent.
• Add the corn to the onion and sauté for 1 minute. Keep stirring.
• After 1 minute add the chicken broth and the whipping cream. Give it a good stir and let it simmer at medium to low temperature for 10 minutes.
• Season the soup with a little bit salt and pepper to taste. Then pour into a food processor and blend until smooth. Or use an immersion hand blender and blend your soup directly in the pot.
• Serve garnished with chopped up chives and a little bit of yoghurt or whipping cream drizzled over the soup.

CURRIED CORN SOUP WITH GINGER

Steps:

• Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
• Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken broth, 2 cups water and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly.
• Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings.

FRESH CURRIED CORN SOUP

Steps:

• 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 through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible.
• To serve, stir cilantro or scallions into soup. Spoon into bowls and top with about 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.