Fresh Corn Soup W/ Healing Spices
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 sm onion2 cloves garlic, minced1/2 tsp dried thyme or 1 tsp fresh2 Tblsp olive oil or butter2 cp fresh or frozen corn kernels3 cp vegetable broth1 tsp curry powder1 cp coconut milk2 tsp lime juice2 Tblsp fresh cilantro, finely choppedsalt, to taste
1. In a 2-quart soup pot, heat 1 tablespoon of the oil over medium heat, then add onion, garlic, and thyme. Cook 10 minutes, stirring occasionally, until onion is soft and translucent and garlic is fragrant but not browned.
2. Add corn and broth and cook, partialy covered, until corn is soft, about 10 min. In a small saucepan over medium heat, heat the remaining tablespoon of butter or oil and add the curry powder, stirring well. Heat for 1 minute.
3. Puree the corn mixture in a blender or food processor. In a bowl, whisk together the warm curry spices, coconut milk, lime juice, and cilantro. Add to soup just before serving, stirring well to combine. Salt to taste and serve warm, or chill for at least one hour in the fridge and serve cold.
Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user 53PINKROSES.
2. Add corn and broth and cook, partialy covered, until corn is soft, about 10 min. In a small saucepan over medium heat, heat the remaining tablespoon of butter or oil and add the curry powder, stirring well. Heat for 1 minute.
3. Puree the corn mixture in a blender or food processor. In a bowl, whisk together the warm curry spices, coconut milk, lime juice, and cilantro. Add to soup just before serving, stirring well to combine. Salt to taste and serve warm, or chill for at least one hour in the fridge and serve cold.
Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user 53PINKROSES.
Nutritional Info Amount Per Serving
- Calories: 173.3
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 871.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.8 g
- Protein: 2.7 g
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