Name: Indian-Style Corn Soup
Yield: Makes 6 Servings
Cuisine: India
Ingredients: 2 teaspoons fresh lime or lemon juice; 1 teaspoon sugar; 1 medium-size onion, finely chopped; 4 cups corn kernels, from 6 to 8 ears of fresh corn, or 2 10-ounce packages frozen; salt; 1 teaspoon fresh thyme leaves or ½ teaspoon dried; 2 tablespoons finely chopped cilantro leaves; 3 cups water or vegetable or chicken broth; 2 garlic cloves, finely chopped; 1 cup coconut milk; 1 teaspoon curry powder; 3 tablespoons unsalted butter

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This soup is part of my new obsession with Indian food, especially vegetarian food, which is amazingly flavorful and satisfying—and I’ve always been a big meat eater.

The recipe starts out like any French pureed soup; the corn kernels are added to a base of lightly cooked aromatic vegetables, water or broth is added, and the soup is simmered for a few minutes before it is pureed and strained. But the finishes for this version are different. Instead of being finished with heavy cream