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 9% DV; carbohydrates 24.3g 8% DV; exchange other carbs 1.5; dietary fiber 3.4g 14% DV; sugars 3.6g; fat 4g 6% DV; saturated fat 1.7g 9% DV; cholesterolmg; vitamin a iu 233.7IU 5% DV; vitamin c 4.7mg 8% DV; folate 43.9mcg 11% DV; calcium 11.9mg 1% DV; iron 0.8mg 5% DV; magnesium 35.7mg 13% DV; potassium 340.9mg 10% DV; sodium 225.6mg 9% DV; thiaminmg 4% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/07/2017
Excellent job! Useful for my curry fix. (: We're transitioning from a high salt diet to low salt one so used low-salt chicken broth instead of water. We also omitted the hot sauce and the soup was fine. For convenience we also used a mini-food chopper to finely chop the vegetables before cooking them so didn't puree the soup itself. As a result we only needed one large pan to cook the soup. Thanks for making a convenient easy-to-prepare soup for our lunch!!! Read More
Rating: 3 stars
02/28/2014
Nice warmth and flavor. Read More
Rating: 4 stars
10/29/2011
This was excellent although to keep it vegetarian we substituted vegetable broth for the chicken broth. I used to not like curry but after making a few of the recipes here that called for curry I've developed a liking for it. The "heat" in the soup and the slaw was just enough and we had it with the scallions to keep the calories low. Read More
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