Curried Corn and Potato SoupPosted: January 11, 2012
From October 18, 2007: I made this interesting soup for dinner tonight. It was pretty easy and quick to throw together, two qualities that are perfect for a weekday meal. The curry powder accentuated the sweetness of the corn and the potato kept the soup from being over-powered by the spices. I like my food to have lots of flavor and the next time I make this soup, I think I will add some cumin (and maybe even some cayenne) along with the curry powder to spice it up a little more. At the end of cooking, I briefly blended the soup with an immersion blender to thicken it, but made sure to leave lots of potato chunks. This soup is even better the next day when the flavors have had time to develop even more.
Curried Corn and Potato Soup
2 tsp. olive oil
1 medium onion, chopped
2 tsp. curry powder (I use Madras)
6 cups vegetable broth
3 cups corn kernels (1 16 ounce bag of frozen corn)
2 large potatoes, peeled and diced
1 T. fresh lemon juice
1 tsp. salt
fresh cilantro, chopped
Heat oil in a soup pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant. Add broth, corn, potatoes, lemon juice and salt to soup pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Ladle soup into bowl, sprinkle with chopped cilantro, and serve.