Curried Corn & Tomato Soup
Curried Corn and Tomato Soup recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
corn
|
|
| 4 | cups |
chicken broth
|
|
| 1 | tablespoon |
butter
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | cup |
onions
finely chopped |
|
| 1 | cup |
yogurt, plain
|
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | x |
chives
chopped |
*
|
| 1 | tablespoon |
curry powder
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | large |
tomatoes
in cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
corn
|
|
| 946 | ml |
chicken broth
|
|
| 15 | ml |
butter
|
|
| 1 | each |
bay leaves
|
*
|
| 237 | ml |
onions
finely chopped |
|
| 237 | ml |
yogurt, plain
|
|
| 1E+1 | ml |
garlic
minced |
|
| 1 | x |
chives
chopped |
*
|
| 15 | ml |
curry powder
|
|
| 45 | ml |
all-purpose flour
|
|
| 1 | large |
tomatoes
in cubes |
|
Directions
Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic.
Stir.
Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring.
Let simmer for 20 minutes.
Pour the soup into the container of a food processor or electric blender. Blend as thoroughly as possible.
Reheat and add the corn. Bring to the boil.
Remove from the heat and stir in the yogurt.
Serve sprinkled with chopped chives.
