Tonight's Dinner - Curried Corn Soup

[Guest guest]

This was pretty good. It wasn't one of the best soups I've ever made but it was

quite good. I think it could've used a thickener, so if anyone makes it, try it

with a bit of a thickener. I think you'll like it better.

 

* Exported from MasterCook *

 

Curried Corn Soup

 

Recipe By : RisaG

Serving Size : 10 Preparation Time :0:00

Categories : Corn Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups corn kernels -- roasted

1/2 cup onion -- chopped

2 tbsp vegetable oil

1 tsp garam masala -- * see note

1/4 tsp turmeric

1/4 tsp nutmeg -- freshly grated

1/4 tsp mild sweet curry powder -- ** see note

1 tbsp mild curry paste

4 cups corn kernels -- unroasted

8 cups vegetable broth

2 tbsp garlic -- chopped

2 tbsp ginger -- chopped

1/4 cup red pepper -- diced

1/4 cup green pepper -- diced

1/4 cup yellow pepper -- diced

1/2 cup fresh cilantro -- coarsely chopped

salt and pepper -- to taste

 

To roast corn kernels: Preheat oven to 375°F. Put 2 cups corn on a baking sheet

with a little bit of vegetable oil and roast for about 8 minutes or until golden

brown (but not crunchy). Set aside.

 

In a dutch oven or large pot, saute the onion in corn oil until translucent. Add

the spices and curry paste. Stir well. Add the unroasted corn and vegetable

broth. Cook for 15-20 minutes. Puree with a hand blender, or add blend in

blender in several batches until smooth, but make sure that it has cooled off a

bit before doing this so you won't be wearing it.

 

Meanwhile in a separate skillet, saute the garlic and ginger. Add the peppers

and saute until tender. Add to the pot along with the cilantro and the roasted

corn. Season with salt and pepper. Serve.

 

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NOTES : Risa's notes:

 

* I used a homemade garam masala which I got off the net awhile ago. You can buy

it from Penzey's or any good spice catalog or Indian grocery.

 

** I used Penzey's Sweet Curry Powder. There are many different kinds of curry

powder, some sweet and mild and some very spicy. For this recipe, use a mild

curry powder. You have enough heat in the garam masala.

 

If you like soups a bit thick, add some cream or a thickener of some type.

Without it is quite low fat. You can also cut even more of the fat out by using

a cooking spray to roast the corn kernels. I already cut the fat in the roasting

process a bit.

 

RisaG