Rating: 3.67 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0

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.

Sarah Fritschner
Source: EatingWell Magazine, February/March 2005

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 4.4g; carbohydrates 24.3g; dietary fiber 3.4g; sugars 3.6g; fat 4g; saturated fat 1.7g; vitamin a iu 233.7IU; vitamin c 4.7mg; folate 43.9mcg; calcium 11.9mg; iron 0.8mg; magnesium 35.7mg; potassium 340.9mg; sodium 225.6mg.
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