Curried Corn Soup

[Guest guest]

I made this soup for dinner tonight. It was pretty

easy and quick to throw together. The next time I

make this soup, I think I will add some cumin along

with the curry powder to spice it up a little more.

At the end of cooking, I briefly blended the soup with

an immersion blender to thicken it, but made sure to

leave lot of potato chunks.

 

Curried Corn Soup

 

2 tsp. olive oil

1 medium onion, chopped

2 tsp. curry powder (I use Madras)

6 cups vegetable broth

3 cups corn kernels (1 16 ounce bag of frozen corn)2

large potatoes, peeled and diced

1 T. fresh lemon juice

1 tsp. salt

fresh cilantro, chopped

 

Heat oil in a soup pot over medium heat. Add onion and

cook, 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 soup pot; bring to a boil over medium-high

heat. Reduce heat to medium-low and simmer until

potatoes are tender, about 20 minutes. Ladle soup

into bowl, sprinkle with chopped cilantro, and serve.