Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side--add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions. Source: EatingWell Magazine, February/March 2005

Sarah Fritschner
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Ingredients

Directions

  • Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredient Note: Look for reduced-fat coconut milk (labeled “lite”) in the Asian section of your market.

Nutrition Facts

136 calories; 4 g total fat; 1.7 g saturated fat; 226 mg sodium. 341 mg potassium; 24.3 g carbohydrates; 3.4 g fiber; 4 g sugar; 4.4 g protein; 234 IU vitamin a iu; 5 mg vitamin c; 44 mcg folate; 12 mg calcium; 1 mg iron; 36 mg magnesium;

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