Fresh Curried Corn Soup Recipe

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Ingredients:

Serving

Directions:

Heat oil in a large saucepan. Add onion; cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant.
Add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes; remove from heat.
In a blender, food processor or using an immersion blender, puree mixture (in batches if necessary), until smooth. Strain through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible.
To serve, stir cilantro or scallions into soup. Spoon into bowls and top with about 2 teaspoons each of yogurt and tomato. Garnish with additional chopped cilantro or scallions, if desired. Serve hot or cover and refrigerate up to 2 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.91 Kcal (711 kJ)
Calories from fat	35.53 Kcal
		% Daily Value*
Total Fat	3.95g	6%
Cholesterol	0.49mg	0%
Sodium	610.52mg	25%
Potassium	442.62mg	9%
Total Carbs	30.37g	10%
Sugars	5.77g	23%
Dietary Fiber	4.48g	18%
Protein	6.19g	12%
Vitamin C	10.8mg	18%
Vitamin A	0.4mg	15%
Iron	1.4mg	8%
Calcium	68.1mg	7%

Amount Per 100 g
Calories	51.58 Kcal (216 kJ)
Calories from fat	10.78 Kcal
		% Daily Value*
Total Fat	1.2g	6%
Cholesterol	0.15mg	0%
Sodium	185.32mg	25%
Potassium	134.35mg	9%
Total Carbs	9.22g	10%
Sugars	1.75g	23%
Dietary Fiber	1.36g	18%
Protein	1.88g	12%
Vitamin C	3.3mg	18%
Vitamin A	0.1mg	15%
Iron	0.4mg	8%
Calcium	20.7mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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