Sometimes I get a hankering for a hot bowl of soup for lunch and nothing but homemade will satisfy me. Only a quick and uncomplicated soup will do, one that can be ready in a half an hour.
This curry corn soup fills the requirements nicely.
It’s fast, flavorful and super delicious.
Naturally sweet and succulent corn is paired with spicy curry powder giving it an earthy sweetness that is followed by a warm creeping heat in the back of your throat that slowly makes its way to your belly.
Curry powder is a mixture of up to twenty warm and aromatic spices including turmeric, chili powder, black pepper, coriander, cumin and ginger. I chose this in keeping with my resolution to use a wider variety of spices and was reminded just how much I love it, even if my family insists they don’t. My Dad said he followed his nose to the kitchen, without telling him what was in it, he ate and liked it, easily guessing curry powder…Maybe I’ve lured him over to my side?
In any event, you can make this as chunky or as smooth as you would like, and use regular milk or coconut milk, whatever you have on hand or prefer, with good results.
olive oil, for sauteing
5 cloves garlic, minced
sea or kosher salt and fresh black pepper
1 tablespoon curry powder
2-3 cups (16-24 ounces) corn kernels
1 can (14 ounces) vegetable broth
1 can (14 ounces) evaporated milk/whole milk/half and half or coconut milk
1 + 1/2 cups water
1. In a large sauce pan or soup pot saute onion in olive oil over medium-low heat until tender. Add garlic and saute until fragrant. Mix in curry powder and season well with salt and pepper, cook 2 to 3 more minutes.
2. Add corn, broth, milk and water, season with salt and pepper, simmer for 25 minutes tasting halfway through and seasoning again as needed.
3. Use an immersion blender or a stand blender (hold top down with a dish towel so the steam doesn’t blow the it off) to puree as much or as little of the soup as you like, depending on how creamy you would like it. Serve immediately.
foodie_views_link_url = ‘BLOG_POST_URL’;