WW -- Fresh Curried Corn Soup

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Fresh Curried Corn Soup

POINTS® Value |  2

Servings | 6

 

2 tsp. olive oil

1 cup onions, chopped

2 tsp. curry powder

4 cups vegetable broth

3 cups (4 ears corn), kernels removed with a knife

1/2 lb. uncooked red potatoes peeled and chopped

1-1/2 TB fresh lemon juice

1 tsp. table salt

1/4 cup cilantro or scallions, chopped

1/4 cup plain fat free yogurt

1/4 cup fresh tomatoes, diced

 

Heat oil in a large saucepan. Add onion; cover and cook over medium heat,

stirring occasionally,

until softened, about 5 minutes. Add curry powder and cook 30 seconds until

fragrant.

 

Add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil

over medium-high heat.

Reduce heat to medium-low and simmer, partially covered, until potatoes are

tender, about

20 minutes; remove from heat.

 

In a blender, food processor or with an immersion (handheld) blender, puree

mixture (in batches if

necessary), until smooth. Strain through a fine mesh sieve, pressing on

solids to extract as much

liquid as possible, into a bowl. Serve hot, or cover and refrigerate up to 2

days.

 

To serve, stir cilantro or scallions into soup. Spoon into bowls and top with

about 2 teaspoons each

of yogurt and tomato. Garnish with additional chopped cilantro or scallions,

if desired.

 

Yields about 1-1/4 cups per serving.