Coconut Curry Corn Soup

Natural sweet corn flavor shines in this simple and quick soup.
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Coconut Curry Corn Soup

Coconut Curry Corn Soup

Freeze one serving of soup for later in the week; thaw and reheat when called for. Refrigerate remaining servings and reheat when called for.

This recipe is part of the "Your Quit-Sugar Meal Plan"

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • ½ tbsp avocado oil
  • 1 cup diced yellow onion
  • 5 ears corn, husks removed
  • 2 cloves garlic, minced
  • 2 tsp curry powder
  • 1 tsp ground black pepper
  • ½ tsp sea salt
  • 4 cups water
  • 2 cups canned cannellini beans, drained
  • 1 cup full-fat coconut milk
  • ½ lime, zested and juiced, divided
  • ½ cup chopped fresh cilantro
  • Pinch ground cayenne pepper

Preparation

1. In a large pot on medium, heat oil. Add onion and sauté 5 minutes, until translucent. Cut kernels off ears of corn. To pot, add corn kernels, garlic, curry powder, black pepper and salt. Cook, stirring, until fragrant, about 5 minutes.

2. Stir in water, beans and coconut milk; bring to a boil then reduce heat to a simmer for 10 minutes.

3. Stir in lime juice. Using an immersion blender or blender, working in batches if necessary, puree soup to desired smoothness. (NOTE: If you like some texture, remove a few ladles of soup before pureeing, then stir back into pot.)

4. Divide soup among serving bowls and garnish with cilantro, cayenne and lime zest before serving. (TIP: Cut remaining ½ lime into wedges and serve with soup.)

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 359
  • Carbohydrate Content: 48 g
  • Fat Content: 16 g
  • Fiber Content: 10 g
  • Protein Content: 10 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 311 mg
  • Sugar Content: 10 g