No-Sugar Added Coconut Curry Corn Soup Recipe - Clean Eating Magazine

Coconut Curry Corn Soup

Natural sweet corn flavor shines in this simple and quick soup.
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


  • 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


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