Curried Corn Bisque
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.
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.
1 1/2 starch, 1 fat