Curried Corn Soup

Curry, American-Indian cuisine, Curry soups, Corn soups,

Soups

Indian

Yield: 2

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Curried Corn Soup

Level: Easy

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Ingredients

• 1 tablespoon unsalted butter
• 1 leek (white and light green parts only), sliced lengthwise, well-rinsed, and sliced crosswise into ¼-inch crescents
• 1 celery stalk, finely chopped
• 1 tablespoon finely chopped ginger
• 1 garlic clove, finely chopped
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon cumin seeds
• Pinch of cayenne
• 2 cups low-sodium chicken broth
• 2 cups lukewarm water
• 1 teaspoon sugar
• 2 cups of corn kernels (from about 2 ears of corn)
• 2 tablespoons heavy cream
• Salt and pepper
• 1 tablespoon chopped chives, for garnish
• A few cilantro sprigs, for garnish
• Lime wedges, for garnish, optional

Preparation

1. Melt the butter in a medium-sized Dutch oven over medium heat. Add the leeks and celery and cook, stirring occasionally, until the vegetables have softened but not browned, about 6-7 minutes. Add the ginger, garlic, curry powder, and turmeric. Cook, stirring, until the vegetables are coated in the spices, about 1-2 minutes.
2. Add the chicken broth, water, and sugar, and bring to a boil. Add the corn, then reduce the heat to medium-low and simmer until the vegetables are tender, about 4-5 minutes. Turn off the heat, add the heavy cream, and stir until incorporated.
3. Purée soup in a blender, then strain through a fine-mesh sieve back into the Dutch oven. Salt and pepper, to taste. Serve with your choice of garnish.

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