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.

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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.

2 to 4
Prep Time
10 min
20 min


  • 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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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

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