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.

Makes 8 servings, 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

2 teaspoons canola oil
1 cup fresh or frozen chopped onions
1 tablespoon curry powder
1/2 teaspoon hot sauce, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
2 16-ounce packages frozen corn or 3 10-ounce boxes
2 cups reduced-sodium chicken broth
2 cups water
1 cup "lite" coconut milk (see Ingredient note)

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.

Variation
Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.

NUTRITION INFORMATION: Per serving: 138 calories; 4 g fat (2 g sat, 1 g mono); 1 mg cholesterol; 24 g carbohydrate; 5 g protein; 3 g fiber; 121 mg sodium.


Nutrition bonus: Fiber (13% daily value).

Exchanges: 1 1/2 starch, 1 fat


1 1/2 Carbohydrate Servings

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

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

RELATED RECIPES: Spicy Vegetable Soup | Asparagus Soup | Roasted Tomato Soup | Chicken Noodle Soup with Dill | Broccoli Chowder | Creamed Corn

This soup was ok, but tasted like curry-flavored cream style corn. I suggest processing it until it's really smooth and adding either 2% milk, fat-free half and half, or a little cream to give it more of a bisque consistency.

Kendra, Arlington, VA

Yum-oh! A great tasting, easy-to-make soup with the added bonus: it's a kid pleaser. It was especially welcome on a weeknight when time was of the essence. I served with Naan bread from Trader Joe's. Will definitely make it again (and again).

Judith, La Crescenta, CA