The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.
Ingredients
- 4tablespoons butter
- 1medium onion, diced
- 2garlic cloves, minced
- 1tablespoon grated ginger
- ½teaspoon turmeric
- ½teaspoon cumin seeds
- ½teaspoon black mustard seeds
- Large pinch cayenne
- 3cups corn kernels, from 4 ears
- Salt and pepper
- Whole milk plain yogurt, for garnish
- 1tablespoon chopped chives, for garnish
- A few cilantro sprigs, for garnish
- Lime wedges, for garnish, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
261 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 30 milligrams cholesterol; 8 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
- Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
- To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.
1 hour
Dining and Cooking