- 6
- 15 mins
- 60 mins
Ingredients
- 4 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- ½ teaspoon turmeric
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- Large pinch cayenne
- 3 cups corn kernels, from 4 ears
- Salt and pepper
- Whole milk plain yogurt, for garnish
- 1 tablespoon chopped chives, for garnish
- A few cilantro sprigs, for garnish
- Lime wedges, for garnish, optional
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.
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.
Nutritional analysis per serving (6 servings)
173 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 20 milligrams cholesterol; 235 milligrams sodium