Indian Spiced Corn Soup With Yogurt Recipes

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INDIAN-SPICED CORN SOUP WITH YOGURT



Indian-Spiced Corn Soup With Yogurt image

The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Large pinch cayenne
3 cups corn kernels, from 4 ears
Salt and pepper
Whole milk plain yogurt, for garnish
1 tablespoon chopped chives, for garnish
A few cilantro sprigs, for garnish
Lime wedges, for garnish, optional

Steps:

  • Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
  • Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
  • To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 236 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY INDIAN YOGURT SOUP



Creamy Indian Yogurt Soup image

A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.

Provided by Sarah Gilmore de Ruiter

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 12

¼ cup canola oil
2 jalapeno peppers, chopped
1 (3 inch) piece fresh ginger, peeled and minced
4 cloves garlic, minced
2 (32 ounce) containers Greek yogurt
1 tablespoon chili powder
1 tablespoon ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
  • Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 12 g, Cholesterol 51 mg, Fat 30.2 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 11.9 g, Sodium 451.3 mg, Sugar 9.4 g

INDIAN SPICED CARROT SOUP WITH GINGER



Indian Spiced Carrot Soup with Ginger image

Categories     Ginger     Dinner     Lunch     Carrot     Chill     Healthy     Simmer     Boil

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt, for garnish

Steps:

  • Grind coriander and mustard seeds in a spice mill to a fine powder. Heat oil in a heavy large pot over medium-high heat. Add the ground seeds and curry powder; stir 1 minute. Add the ginger; stir 1 minute. Add the next 3 ingredients. Sprinkle with salt and pepper; sauté until the onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until the carrots are tender, about 30 minutes. Cool slightly.
  • Working in batches, purée in a blender until smooth. Return the soup to the pot. Add more broth by 1/4 cupfuls if too thick. Stir in the lime juice; season with salt and pepper.
  • Ladle soup into bowls. Garnish with yogurt and serve.
  • Do Ahead
  • The SOUP can be made 1 day ahead through step 2. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Reheat before serving.

INDIAN-STYLE CORN ON THE COB IN ONION AND YOGURT SAUCE



Indian-Style Corn on the Cob in Onion and Yogurt Sauce image

Yummy yogurt sauce for corn on the cob.

Provided by rphel685

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 4

Number Of Ingredients 11

4 ears corn on the cob, husks and silk removed
¼ cup vegetable oil for frying
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 (2 inch) piece fresh ginger, peeled and coarsely chopped
½ teaspoon ground turmeric
6 fresh curry leaves, or more to taste
½ teaspoon cumin seeds
½ teaspoon chili powder
½ teaspoon white sugar
1 cup plain yogurt

Steps:

  • Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
  • Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
  • Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

Nutrition Facts : Calories 162.1 calories, Carbohydrate 29.1 g, Cholesterol 3.7 mg, Fat 3.5 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 1 g, Sodium 63.2 mg, Sugar 10.2 g

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