Fresh Curried Corn Soup

Submitted by Huskergirl

"We pair sweet corn with spicy curry in this delicious summer soup. To make it vegetarian, swap vegetable broth for chicken broth. WW points 2"

 

• Ready In: 52mins
• Ingredients: 11
• Yields: 1 1/4 cups
• Serves: 6

ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 2 teaspoons curry powder
• 4 cups fat-free chicken broth
• 3 cups corn
• 2 cups potatoes, peeled & diced
• 1 1⁄2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1⁄4 cup cilantro, chopped
• 1⁄4 cup nonfat yogurt
• 1⁄4 cup tomatoes, diced

directions

1. 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.
2. 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.
3. 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.
4. 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.

Reviews

[I'm Christy]

Very tasty and the yellow-orange color is beautiful also! I didn't have any lemons so I substituted apple cider vinegar for the acid component. I also used frozen corn (10 oz. bag was 3 cups) and only pureed half the solids so I could have some intact veggies for variety. I used 1/4 teaspon salt. Excellent flavor that improved over time. Thanks for posting!