Corn Soup With Curry
Creamy and flavorful corn soup infused with curry, complemented by yogurt and fresh herbs, perfect for a comforting appetizer or light meal with vibrant flavors.
Ingredients
Instructions
- Heat butter in a saucepan and add the minced onion.
- Cook until soft and then add the minced garlic.
- Add the curry powder and flour; stir well.
- Add the chopped tomato and chicken broth; stir to combine.
- Let the mixture simmer for 20 minutes.
- Pour the soup into a food processor and blend until smooth.
- Reheat the blended soup and add the freshly scraped corn kernels.
- Bring to a boil, then remove from heat and stir in the plain yogurt.
- Garnish with chopped basil leaves or parsley before serving.
Tips & Substitutions
For a creamier texture, you can use coconut milk instead of yogurt. If you want to adjust the spice level, add more or less curry powder according to your taste. Fresh basil or cilantro can be used as garnishes as well. This soup can also be made vegan by substituting butter with olive oil and using a plant-based yogurt.
Serving Suggestions
Serve the corn soup hot, garnished with fresh herbs like basil or parsley. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Chicken Biriani or curried chicken over rice for a satisfying dinner.
Storage & Reheating
Store any leftover corn soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You can also microwave it in a microwave-safe container, but be sure to cover it to prevent splatters.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Soup With Curry contains roughly 2040 calories, with 11g protein, 60g carbohydrates, and 196g fat. It is an excellent source of vitamin C (38% of the Daily Value), iron (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 472mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn in this recipe. Just make sure to thaw and drain it before adding it to the soup. Frozen corn is a convenient alternative and will still provide great flavor.
Is this soup suitable for meal prep?
Absolutely! This corn soup is perfect for meal prep. You can make it in advance and store it in the fridge or freezer. Just remember to add the yogurt after reheating to maintain its creaminess.
What can I serve with this soup?
This corn soup can be served as a starter or a main dish. For a light meal, pair it with a simple green salad or crusty bread. For something heartier, try it alongside grilled chicken or a side of sautéed turkey medallions with mustard and tarragon.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).