A surprising ally for your eyes: Corn isn’t a food that typically comes to mind when you think of eye health, but it actually contains two key carotenoids that do just that: Lutein and zeaxanthin both fight against eye damage from blue light or exposure to sun. The compounds may have a protective effect against eye diseases such as age-related macular degeneration. We recommend opting for organic corn whenever possible.
- Prep Time
- 2 to 4Servings
- 16 oz frozen corn kernels, thawed
- 3 cups low-sodium vegetable broth
- ½ cup BPA-free canned full-fat coconut milk
- 1 shallot, roughly chopped
- 1 tsp ground coriander
- ½ tsp each ground turmeric and sea salt
- ¼ tsp each ground black pepper and curry powder
- 1 tbsp jarred harissa sauce (TRY: Mina Harissa)
- 1 tsp extra-virgin olive oil
- 1 tbsp chopped fresh mint or cilantro
1. In a blender, purée corn, broth, coconut milk, shallot, coriander, turmeric, salt, pepper and curry powder.
2. Transfer soup to a medium saucepan and heat on medium, whisking occasionally, until warmed, about 10 minutes.
3. Whisk the harissa and oil together in a small bowl. Divide soup among bowls, drizzle with harissa mixture and top with mint.
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- Serving Size: 3 cups
- Calories: 378
- Carbohydrate Content: 57 g
- Fat Content: 17 g
- Fiber Content: 3 g
- Protein Content: 9 g
- Saturated Fat Content: 11 g
- Sodium Content: 747 mg
- Sugar Content: 10 g
- Monounsaturated Fat Content: 3 g
- Polyunsaturated Fat Content: 1 g