Oh jeez. When is the last time you went a full day without your cell phone? I left mine at the gym yesterday and went a whooooole day with no phone, no text and no instagram. It freaked me out. It so majorly freaked me out. I haven’t done that in a loooong time, but maybe it was good practice for going on vacation soon. I have to say- it cleared up a substantial amount of time during the day- but it also felt like I had forgotten to put pants on all day.

Corn Coconut Curry Soup

Ok, so food. This is my last dish before the Easter Holiday! It’s light and pretty and creamy and delicious. Isn’t it pretty!?

Corn Coconut Curry Soup

I love the delicate yellow color from the corn and the curry, especially when sprinkled with the lilac colored chive blossoms (yay!! Fresh chives back in season!!!) Also the creamy sweetness from the coconut gives the loveliest finish to the soup- I think this would be the prettiest starter to an Easter Dinner, or maybe just a pretty dinner or lunch any day. Ok. Happy Easter!!!

Corn Coconut Curry Soup

 

Recipe: Creamy Corn Curry Coconut Soup

Ingredients

  • 3 tablespoons vegetable oil
  • 1 yellow onion, roughly chopped
  • 12 ounces frozen or fresh corn
  • 4 cups vegetable broth (or chicken broth if you are not vegan)
  • 2 cups coconut milk
  • 1 tablespoon curry powder
  • kosher salt
  • coconut cream and chives to garnish

Instructions

  1. In a large pot over medium heat add the oil and the onion. Sweat the onion until soft and tender but not browned.
  2. Add the corn and stir well before adding the chicken broth, 1 cup of coconut milk and the curry powder. Place a lid on the pot, turn the heat to low and simmer for 30 minutes.
  3. Transfer the soup to the jar of a blender and add the remaining cup of coconut milk(you may have to do this in batches). Puree on high until you have a really smooth soup and then season to taste with kosher salt.
  4. Reheat gently and garnish if desired with a dollop of coconut cream and some fresh chives.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Print Recipe  

Oh jeez. When is the last time you went a full day without your cell phone? I left mine at the gym yesterday and went a whooooole day with no phone, no text and no instagram. It freaked me out. It so majorly freaked me out. I haven’t done that in a loooong time, but maybe it was good practice for going on vacation soon. I have to say- it cleared up a substantial amount of time during the day- but it also felt like I had forgotten to put pants on all day.

Corn Coconut Curry Soup

Ok, so food. This is my last dish before the Easter Holiday! It’s light and pretty and creamy and delicious. Isn’t it pretty!?

Corn Coconut Curry Soup

I love the delicate yellow color from the corn and the curry, especially when sprinkled with the lilac colored chive blossoms (yay!! Fresh chives back in season!!!) Also the creamy sweetness from the coconut gives the loveliest finish to the soup- I think this would be the prettiest starter to an Easter Dinner, or maybe just a pretty dinner or lunch any day. Ok. Happy Easter!!!

Corn Coconut Curry Soup

 

Recipe: Creamy Corn Curry Coconut Soup

Ingredients

  • 3 tablespoons vegetable oil
  • 1 yellow onion, roughly chopped
  • 12 ounces frozen or fresh corn
  • 4 cups vegetable broth (or chicken broth if you are not vegan)
  • 2 cups coconut milk
  • 1 tablespoon curry powder
  • kosher salt
  • coconut cream and chives to garnish

Instructions

  1. In a large pot over medium heat add the oil and the onion. Sweat the onion until soft and tender but not browned.
  2. Add the corn and stir well before adding the chicken broth, 1 cup of coconut milk and the curry powder. Place a lid on the pot, turn the heat to low and simmer for 30 minutes.
  3. Transfer the soup to the jar of a blender and add the remaining cup of coconut milk(you may have to do this in batches). Puree on high until you have a really smooth soup and then season to taste with kosher salt.
  4. Reheat gently and garnish if desired with a dollop of coconut cream and some fresh chives.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6