Indian-Spiced Corn Soup With Yogurt
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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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 analysis per serving (6 servings)
161 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.
Private Notes
Comments
Looking forward to making this recipe this summer (just ran across it now). I save up all the spent cobs from summer's corn-on-the-cob, freeze them, then make corn cob stock. Pile a whole bunch of cobs in the slow cooker, add a pinch of salt and top off with water. Cook on low for 8 hours (or more...taste for corn flavor). Strain and freeze in 4 C containers or bags. Great for upping the corniness of polenta.
I really enjoy this soup. Two adjustments I made are that, after removing the corn kernels, I added the cobs to the water for added flavor and nutrients (which, of course, I removed at the end of cooking time) plus -- because I llike texture -- I did not blender the soup. So far I've only had it hot, but I'll give it a try cold, too.
Used about a 1/4 cup of unsweetened coconut cream. Also added a tbsp grated galangal and 1/4 cup white wine. Texture of soup turned out a bit fibrous (could've been the immersion blender, or just over-zealous kernel removal), so I strained it and love the silky-smooth and creamy outcome. Used the strained pulp in cornbread muffins, which were also delicious. Next time I'll keep the cobs in for cooking -- great idea.
Made this as written with the exception of adding the cobs to the corn while cooking. It’s very good - we’ve only had it hot. The sweet corn was exceptionally sweet - next time I would increase the spices as others have done.
Sigh. Began with high expectations. Followed recipe exactly. Six hours later we agreed it was edible, but not worth all the time for the outcome. Won’t be repeating this one.
This was great as written. I confess that I did pump up the spices a bit, though, and let the black mustard seeds go in after the onions sautéed so they had a chance to fully develop their flavor. I also recommend using a regular blender to purée the soup, especially if you’re looking for a smooth texture, because a stick immersion blender (which I love) doesn’t quite have the power. I used frozen Trader Joe’s roasted corn for this and I needed a bit more power. Quite elegant outcome, Easy!
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