Easy Curry Corn Soup
- 1 small yellow onion, diced
- olive oil, for sauteing
- 5 cloves garlic, minced
- sea or kosher salt and fresh black pepper
- 1 tablespoon curry powder
- 2-3 cups (16-24 ounces) corn kernels
- 1 can (14 ounces) vegetable broth
- 1 can (14 ounces) evaporated milk/whole milk/half and half or coconut milk
- 1 + 1/2 cups water
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Corn, kernels (2 cups)
- Garlic (5 cloves)
- Yellow onion, small (1)
- Canned Goods
- Evaporated milk/whole milk/half and half or coconut milk (1 can)
Vegetable broth (1 can)
- Cooking & Baking
- Curry powder (1 tablespoon)
- Olive oil (1)
- Sea or kosher salt and fresh black pepper (1)
- Drinks
- Water (1 1/2 cups)
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Published January 21, 2011 (2 years ago).
2 people saved this recipe.
