Indian-Spiced Corn Soup

By lorik

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

Details

Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from

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