Fresh Curried Corn Soup

Total Time: 52 mins Preparation Time: 22 mins Cook Time: 30 mins

Ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 2 teaspoons curry powder
• 4 cups fat-free chicken broth
• 3 cups corn
• 2 cups potatoes, peeled & diced
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 cup cilantro, chopped
• 1/4 cup nonfat yogurt
• 1/4 cup tomato, diced

Recipe

• 1 heat oil in a large saucepan. add onion; cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. add curry powder and cook 30 seconds until fragrant.
• 2 add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil over medium-high heat. reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes; remove from heat.
• 3 in a blender, food processor or using an immersion blender, puree mixture (in batches if necessary), until smooth. strain through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible.
• 4 to serve, stir cilantro or scallions into soup. spoon into bowls and top with about 2 teaspoons each of yogurt and tomato. garnish with additional chopped cilantro or scallions, if desired. serve hot or cover and refrigerate up to 2 days.