Fresh Curried Corn Soup
Creamy, vibrant, and packed with the natural sweetness of summer corn, Fresh Curried Corn Soup is a delightful fusion of comforting flavors and exotic spices. Featuring plump kernels from freshly shucked corn, this elegant soup is brightened with aromatic garlic, ginger, and a warming blend of curry powder and cumin. Simmered in a rich broth and finished with velvety coconut milk, every spoonful is a luxurious, dairy-free indulgence. A squeeze of lime juice adds a pop of brightness, while a sprinkle of cilantro gives the perfect herby finish. Whether served as an appetizer or a light main dish, this silky, golden soup is easy to make in under 45 minutes, making it a perfect addition to your weeknight dinner rotation. Bursting with fresh, wholesome ingredients, this recipe is sure to become your go-to for cozy, curry-infused comfort.
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels (from about 6 ears of corn)
- 2 tablespoons Olive oil (or butter)
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 4 cups Vegetable broth (or chicken broth)
- 1 cup Coconut milk (full-fat)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Heat the olive oil (or butter) in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent and soft.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the curry powder and ground cumin, stirring to toast the spices for another 1 minute.
Add the fresh corn kernels to the pot and stir to coat them in the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and simmer for 15-20 minutes, allowing the corn to soften.
Using an immersion blender or a countertop blender, puree the soup until smooth. (If using a countertop blender, work in batches and be careful with the hot liquid.)
Return the soup to the pot if necessary and stir in the coconut milk. Cook for another 2-3 minutes over low heat, ensuring the soup is heated through.
Season with salt, ground black pepper, and lime juice to taste.
Serve hot, garnished with chopped cilantro and an optional drizzle of coconut milk for presentation.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7648 mg | 333% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 68.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
