Spicy Corn Cream Soup
Soups • Mexican
Description
Sweet corn soup with spicy notes of ginger, garlic, and curry — a vegetarian recipe added by Emily.
Ingredients
- Cumin Seeds 1 teaspoon
- Coriander Seeds 1 teaspoon
- Turmeric 1 teaspoon
- Ground chili pepper 1 teaspoon
- Grated Ginger 1 teaspoon
- Garlic 1 clove
- Extra virgin olive oil 2 teaspoons
- Onion 1 head
- Potatoes 3 pieces
- Carrots 2 pieces
- Vegetable Broth 0 qt
- Canned Corn 2 cans
Step-by-Step Guide
Step 1
Curry paste: heat cumin and coriander seeds in a hot skillet until fragrant.
Step 2
Transfer the seeds to a mortar and grind them together with finely chopped garlic, ginger, turmeric, and ground chili.
Step 3
Add oil in small portions and mix until it forms a paste. You will need a tablespoon for the soup.
Step 4
Soup preparation: chop the onion into small cubes. Sauté it with the curry paste in a skillet where you have previously heated the olive oil.
Step 5
Then add the grated carrot.
Step 6
After about 5 minutes, add the diced potatoes. Sauté everything together on low heat for 10 minutes.
Step 7
Transfer to a pot, pour in the broth, and season with salt and pepper.
Step 8
When the potatoes are ready, add the corn puree (for this, blend one can of corn). Also, add 100 grams of whole corn kernels and bring the soup to a boil.
Step 9
Then blend the finished soup in a blender until smooth and creamy. Pour it back into the pot.
Step 10
Add the remaining whole corn kernels to the soup, and heat on the stove.
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