Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.84 Kcal (472 kJ) | ||
| Calories from fat | 84.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 1% | |
| Sodium | 270.45mg | 11% | |
| Potassium | 182.28mg | 4% | |
| Total Carbs | 6.23g | 2% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 63.11 Kcal (264 kJ) | ||
| Calories from fat | 47.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 14% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 1% | |
| Sodium | 151.26mg | 11% | |
| Potassium | 101.95mg | 4% | |
| Total Carbs | 3.49g | 2% | |
| Sugars | 1.32g | 9% | |
| Dietary Fiber | 0.75g | 5% | |
| Protein | 1.16g | 4% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 0.6mg | 5% | |
| Calcium | 15.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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