Turmeric Corn Soup
Fragrant spices including turmeric, coriander and curry powder lend deep flavor to this soup without having to simmer on the stove top for hours. A drizzle of harissa, a Moroccan-style blend, adds a kick of spice, but you can easily omit it if you can’t find it.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
Ingredients
- 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
Preparation
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.
Looking for more Blender Soups?
Nutrition Information
- Serving Size 3 cups
- Calories 378
- Carbohydrate Content 57 g
- Cholesterol Content 0 mg
- 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