curried corn soup with spicy chile-ginger sauce

By Jody

Ingredients

• 1 1/2 tbsp coconut oil
• 1/2 large yellow onion, diced
• 3-4 cloves garlic, minced
• 1/2 tbsp curry powder
• 4 c water
• 1 1/2 low-sodium vegetable boullion cube
• 2 1/2 c frozen white corn
• 1 medium russet potato, peeled and diced
• 2 tbsp chopped fresh cilantro leaves
• spicy chile-ginger sauce
• 1/2 c packed chopped fresh cilantro
• 1/2 tbsp chopped fresh ginger
• 2 cloves garlic
• 1 tbsp chopped onion
• 1/8 tsp sea salt
• 1/2 jalepeno pepper
• 1 tbsp flaxseed oil

Preparation

Step 1

place all sauce indredients in a blender and pulse until throughly blended. set aside.
heat coconut oil in a large pot over medium-high heat and add onion and garlic. stir constantly until vegetables have softened, 3-4 minutes. add curry powder and continue stirring until nearly dry, 3-4 minutes. add water and boullion cubes and bring to a boil. add corn and potatoes. return to a boil. reduce heat to a steady simmer, cover, and cook about 20 minutes or until vegetables are very tender. remove from heat, season with salt and pepper to taste.
scoop out about 1 cup corn mixture with a slotted spoon and reserve. working in batches, puree remaining soup in a blender and strain into a clean pot. discard any coarse bits that remain in strainer. when all soup is pureed and strained add reserved corn mixture and reheat. salt to taste. stir in cilantro leaves and serve drizzled with sauce.