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Monday, August 22, 2011

Curried Corn and Coconut Soup

This quick and easy soup recipe makes the perfect refreshing, low calorie meal (and is delicious)!

4 ears of corn, shucked
1 tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
1 tbsp. curry powder
2 13.6 oz. cans of low-fat coconut milk
3 c. low-sodium vegetable stock
Sea salt and freshly cracked pepper to taste
1 lime, juiced

Remove corn from the cob and set aside. Reserve the cobs and slice each one in half vertically. In a large pot, add olive oil and heat until shimmering. Add the onion and garlic and let cook for 3-5 minutes, stirring occasionally. Add the curry powder and cook for a minute. Place corn kernels and cobs in pot. Add coconut milk and vegetable stock and bring to a boil. Season with salt and pepper. Reduce to a simmer and cover partially, cooking for 20 minutes. Remove the soup from the heat and take out the cobs. Let the soup cool for 15 minutes before blending. Puree for 2-3 minutes until well combined adding the lime juice. Run the soup through a fine mesh sieve, pressing on the solids to extract the liquid. You can garnish with some chopped cherry tomatoes, as pictured. Enjoy!


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