Food recipes
Fresh Curried Corn Soup
Fresh Curried Corn Soup Ingredients: oil, olive, salad or cooking onions, raw spices, curry powder soup, chicken broth or bouillon, dry corn, sweet, white, raw potatoes, raw, skin lemon juice, raw salt, table spices,...
Fresh Curried Corn Soup
Ingredients:
oil, olive, salad or cooking
onions, raw
spices, curry powder
soup, chicken broth or bouillon, dry
corn, sweet, white, raw
potatoes, raw, skin
lemon juice, raw
salt, table
spices, coriander seed
yogurt, greek, plain, nonfat
tomatoes, red, ripe, raw, year round average
Directions:
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.
Ingredients:
oil, olive, salad or cooking
onions, raw
spices, curry powder
soup, chicken broth or bouillon, dry
corn, sweet, white, raw
potatoes, raw, skin
lemon juice, raw
salt, table
spices, coriander seed
yogurt, greek, plain, nonfat
tomatoes, red, ripe, raw, year round average
Directions:
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.