Curried Sweetcorn Soup With Chicken Recipes

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FRESH CURRIED CORN SOUP



Fresh Curried Corn Soup image

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

Provided by Huskergirl

Categories     Corn

Time 52m

Yield 1 1/4 cups, 6 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 165, Fat 2.9, SaturatedFat 0.4, Cholesterol 0.2, Sodium 741.5, Carbohydrate 33.9, Fiber 4.1, Sugar 5.3, Protein 5.2

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