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Prep Time: 22 Minutes Cook Time: 30 Minutes |
Ready In: 52 Minutes Servings: 6 |
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We pair sweet corn with spicy curry in this delicious summer soup. To make it vegetarian, swap vegetable broth for chicken broth. WW points 2 Ingredients:
2 teaspoons olive oil |
1 cup onion, chopped |
2 teaspoons curry powder |
4 cups fat-free chicken broth |
3 cups corn |
2 cups potatoes, peeled & diced |
1 1/2 tablespoons fresh lemon juice |
1 teaspoon salt |
1/4 cup cilantro, chopped |
1/4 cup nonfat yogurt |
1/4 cup tomato, diced |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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