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Categories:
canola oil onion curry powder hot sauce salt ground pepper corn chicken broth water light coconut milk
Viewed: 57 - Published at: 9 years agoIngredients
- 2 teaspoons canola oil
- 1 cup chopped onion
- 1 tablespoon curry powder
- 12 teaspoon hot sauce (to taste)
- 14 teaspoon salt (to taste)
- 14 teaspoon fresh ground pepper
- 2 (16 ounce) packages frozen corn
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 1 cup light coconut milk (see Ingredient note)
Method
- Heat oil in a large saucepan over medium-high heat.
- Add onions and cook, stirring occasionally, until soft, about 3 minutes.
- Add curry powder, hot sauce, salt and pepper and stir to coat the onions.
- Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil.
- Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture.
- Pour the soup into a clean pot, add coconut milk and heat through.
- Serve hot or cold.
- Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallion.
- Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.
- Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
- Cover and refrigerate for up to 2 days or freeze for up to 2 months.
