Curried Corn and Coconut Soup
Want to impress your dinner guests? Whip up this elegant, mouthwatering soup, which gets its exotic flavor from curry powder and coconut milk.
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 chicken stock
1 tbsp. unsalted butter
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 chicken 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. Run the soup through a fine mesh sieve, pressing on the solids to extract the liquid.
Place back in the pot and add the butter. Season with salt and pepper if necessary and add the lime juice.
Recipe provided by Saffron Lane