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.
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!?
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!!!
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
- In a large pot over medium heat add the oil and the onion. Sweat the onion until soft and tender but not browned.
- 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.
- 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.
- 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
Isn’t it the worst when you don’t have your phone on you?! I feel so disconnected and naked!! This corn curry coconut soup sounds AMAZING!! The flavors are so complimentary of each other!
It’s sooo pretty! But more importantly it sounds so good! And I love how easy it is to make.
This recipe makes me so happy. Thank you! Quick question…what kind of coconut milk did you use? Canned? Do you think you could sub low fat for this one?
This looks so lovely and spring-y!
I can’t believe how creamy this looks and the color is gorgeous!!!
I think I am old. I deliberately spend a day here and there away from my computer and phone, and relish the sense of calm and the quiet. But, I grew up in the day of dial phones and slide rules (the first hand calculators came out when I was in high school) and letter writing by hand. It wasn’t really that long ago, I was in high school in the late 1970s, but how things have changed!
Errm, not to nitpick, but if this has chicken broth that would make it not vegan, right?! Totally making it and I know all the vegans will know to switch that for a vegan alternative 🙂
Thanks Nicola! I changed that – just an oversite- I make it both ways, and of course just sub veg broth if you are vegan 🙂
I love this flavour. Simple and lovely!
This is a very pretty soup! I’m with you…a forgotten cell phone is a great confusion to my entire world! glad you have it back 😉
How can it be vegan if there is chicken broth in it?
Sorry Carrie! It should be vegetable broth 🙂 Chicken broth is optional- I will change that 🙂
🙂 makes more sense now.