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.
Source: EatingWell Magazine, February/March 2005
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 cup
Per Serving:
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.
Exchanges:
1 1/2 starch, 1 fat