Curried Corn Soup with Spicy Chile-Ginger Sauce
  • 1 1/2 tablespoons coconut oil
  • 1/2 large yellow onion, finely diced
  • 3-4 cloves garlic, minced
  • 1/2tablespoon curry powder
  • 4cups water
  • 1 1/2 low-sodium vegetable bouillon cubes
  • 3/4pound frozen white corn
  • 1 medium russet potato, peeled and diced smalloptional
  • 2tablespoon coarsely chopped fresh cilantro leaves
  • 1/2cup packed chopped fresh cilantro
  • 1/2tablespoon chopped fresh ginger
  • 2 cloves garlic
  • 1tablespoon chopped onion
  • 1/8teaspoon salt
  • 1/2 jalapeno pepper (seeded for less heat)
  • 1tablespoon flaxseed oil
  1. Place all sauce ingredients in a blender and pulse until thoroughly blended. Set aside.
  2. Heat coconut oil in a large pot over medium-high heat and add onions and garlic. Stir constantly until vegetables have softened, 3–4 minutes. Add curry powder and continue stirring until nearly dry, 3–4 minutes. Add water and bouillon cubes and bring to a boil. Add corn (and potato, if using); return to a boil. Reduce heat to a steady simmer, cover, and cook about 20 minutes, or until vegetables are very tender. Remove from heat; season with salt and pepper to taste.
  3. Scoop out about 1 cup corn mixture with a slotted spoon and reserve. Working in batches, purée remaining soup in a blender and strain into a clean pot. Discard any coarse bits that remain in strainer. When all soup is puréed and strained, add reserved corn mixture and reheat. Salt to taste. Stir in cilantro leaves and serve at once, drizzled with sauce.
Recipe Notes
Nutrition Facts
Curried Corn Soup with Spicy Chile-Ginger Sauce
Amount Per Serving
Calories 141
% Daily Value*
Sodium 129mg 5%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (with 1 teaspoon sauce): 141 cal, 40% fat cal, 7g fat (1g mono, 1g poly, 5g sat), 0mg chol, 3g protein, 20g carb, 3g fiber, 129mg sodium