Creamy Curried Corn Soup with Coconut Milk
Curried Corn Soup is a vibrant dish that combines the buttery, sweet flavor of corn with the warm, aromatic spice of curry. This soup is particularly flavorful using fresh summer sweet corn, but can easily be enjoyed all year long using thawed, frozen corn kernels. It comes together in just 30 minutes!
Servings: 6
Calories: 310kcal
Ingredients
- 2 tablespoons vegan butter or olive oil
- 1 yellow onion diced (about 1 cup)
- 1 carrot peeled and diced (about ½ cup)
- 2 cloves garlic minced
- 2 tablespoons curry powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 3 cups fresh or thawed frozen corn kernels
- 1 can (15 oz) white beans cannellini beans or navy beans; drained and rinsed
- 3 cups low-sodium vegetable broth
- 1 can (13.5 oz) unsweetened coconut milk
- juice of ½ lime or to taste
- 2-3 teaspoons hot sauce optional
- 2 green onions sliced, optional
- freshly cracked black pepper optional
Instructions
- Heat the butter in a soup pot over medium heat on the stove. Add the onion and carrot and sauté until the onion is soft and translucent.
- Add the garlic, curry powder, salt and pepper and stir to incorporate for 1 to 2 minutes, until the spices are fragrant. If the mixture is too dry at this point, add 2 tablespoons of the coconut milk and whisk until the spices incorporate smoothly.
- Add the corn, white beans, vegetable broth, and remaining coconut milk. Increase the heat to medium-high to bring to a gentle boil, then cover the pot and decrease the heat to medium-low and simmer for 10 minutes. Remove from the heat.
- Working in batches, carefully transfer the soup to a blender, and purée until smooth. NOTE: Do not fill the blender more than halfway as hot liquids will steam and expand! Also, remove the center cap from the lid and use a thick dish cloth to cover the opening so the pressure does not build up inside. Start blending on a very low speed and increase slowly until the mixture is smooth. Transfer the puréed soup to a separate pot or a large bowl and then repeat with the remaining soup.
- After all the soup is puréed, add the lime juice and a few dashes of hot sauce, if using. Stir well.
- Taste and adjust seasonings, as necessary, to your liking.
- Serve warm with garnishes of extra corn kernels, sliced green onions, extra hot sauce, and freshly cracked black pepper, if desired.
Notes
Sauté the spices in fat, in this case butter or oil, to bring out the most flavor and fragrance. This is called "blooming."
Do not fill the blender more than halfway as hot liquids will steam and expand! Also, remove the center cap from the lid and use a dish cloth to cover the opening so the pressure does not build up inside. Start blending on a very low speed and increase slowly until the mixture is smooth.
For an oil-free option, use a few tablespoons of full fat coconut milk to sauté instead.
If you like a super smooth soup, pour the puréed soup through a fine mesh strainer before serving.
If you like a more textured soup, purée only half of the soup. You can also use an immersion blender to do this.
Nutrition
Calories: 310kcal | Carbohydrates: 36g | Protein: 8g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 363mg | Potassium: 375mg | Fiber: 7g | Sugar: 8g