Spicy Corn Soup
4 servings
30 minutes
Sweet corn soup with savory notes of ginger, garlic and curry - a vegetarian recipe added by Anita.
1
Curry paste: heat cumin and coriander seeds in a hot pan until fragrant.
- Cumin seeds (jeera): 1 teaspoon
- Coriander seeds: 1 teaspoon
2
Transfer the grains to a mortar, grind together with finely chopped garlic and ginger, turmeric, and ground chili.
- Garlic: 1 clove
- Grated ginger: 1 teaspoon
- Turmeric: 1 teaspoon
- Ground chili pepper: 1 teaspoon
3
Pour the oil in small portions and mix until it becomes a paste. A tablespoon is needed for the soup.
- Extra virgin olive oil: 2 teaspoons
4
Soup preparation: chop the onion into small cubes. Sauté it with curry paste in a pan that has been preheated with olive oil.
- Onion: 1 head
- Extra virgin olive oil: 2 teaspoons
5
Then add the carrot grated on a coarse grater.
- Carrot: 2 pieces
6
After 5 minutes, add diced potatoes. Fry everything together on low heat for 10 minutes.
- Potato: 3 pieces
7
Transfer to a pot, pour in broth, add salt and pepper.
- Vegetable broth: 1 l
8
When the potatoes are ready, add corn puree (for this, blend one can of corn). Also add 100 grams of whole corn kernels and bring the soup to a boil.
- Canned corn: 2 jars
- Canned corn: 2 jars
9
Then blend the prepared soup in a blender until smooth and homogeneous. Pour into a pot.
10
Add the remaining whole corn kernels to the puree soup and heat on the stove.
- Canned corn: 2 jars