Fresh Curried Corn Soup

Creamy, vibrant, and packed with the natural sweetness of summer corn, Fresh Curried Corn Soup is a delightful fusion of comforting flavors and exotic spices. Featuring plump kernels from freshly shucked corn, this elegant soup is brightened with aromatic garlic, ginger, and a warming blend of curry powder and cumin. Simmered in a rich broth and finished with velvety coconut milk, every spoonful is a luxurious, dairy-free indulgence. A squeeze of lime juice adds a pop of brightness, while a sprinkle of cilantro gives the perfect herby finish. Whether served as an appetizer or a light main dish, this silky, golden soup is easy to make in under 45 minutes, making it a perfect addition to your weeknight dinner rotation. Bursting with fresh, wholesome ingredients, this recipe is sure to become your go-to for cozy, curry-infused comfort.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups Fresh corn kernels (from about 6 ears of corn)
• 2 tablespoons Olive oil (or butter)
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 2 teaspoons Curry powder
• 1 teaspoon Ground cumin
• 4 cups Vegetable broth (or chicken broth)
• 1 cup Coconut milk (full-fat)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lime juice
• 2 tablespoons Cilantro, chopped (for garnish)

Directions

Step 1

Heat the olive oil (or butter) in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until translucent and soft.

Step 3

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 4

Add the curry powder and ground cumin, stirring to toast the spices for another 1 minute.

Step 5

Add the fresh corn kernels to the pot and stir to coat them in the spices.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to low and simmer for 15-20 minutes, allowing the corn to soften.

Step 8

Using an immersion blender or a countertop blender, puree the soup until smooth. (If using a countertop blender, work in batches and be careful with the hot liquid.)

Step 9

Return the soup to the pot if necessary and stir in the coconut milk. Cook for another 2-3 minutes over low heat, ensuring the soup is heated through.

Step 10

Season with salt, ground black pepper, and lime juice to taste.

Step 11

Serve hot, garnished with chopped cilantro and an optional drizzle of coconut milk for presentation.

Nutrition Facts

Serving size	2121.6 grams (2121.6g)

Amount per serving	% Daily Value*
Calories	1537

Total Fat 94.90g	122%
Saturated Fat 56.70g	284%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 7648mg	333%
Total Carbohydrate 176.70g	64%
Dietary Fiber 29.10g	104%
Total Sugars 68.70g
Protein 32.80g	66%

Vitamin D 0IU	0%
Calcium 168mg	13%
Iron 18mg	98%
Potassium 3480mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 7.8%

Carbs: 41.8%