Creamy Curried Corn Soup – Veggie Inspired

Ingredient notes and substitutions

• Aromatics – Onion, garlic, and carrot bring flavor to the base of the soup.
  
• Corn – Use fresh summer sweet corn in the summer if you have it. Frozen corn works just as well, though, which makes this a perfect dish all year round.
  
• Spices – Curry powder and a little salt and pepper is all this soup needs.
  
• Broth – I like to use a low-sodium vegetable broth to more easily control the amount of salt added.
  
• Beans – White beans easily create a creamy texture when puréed. They also boost the protein content of this curried corn soup.

  You won’t taste the beans, so I recommend using them even if you think you don’t like them. However, diced potato or frozen hash browns may be used instead.
  

• Milk – Coconut milk is traditional in curry dishes and it works beautifully here. Choose an unsweetened canned coconut milk. I like a full fat version for this soup. It’s thick and creamy and the coconut flavor is a delicious complement to the curry flavors.
  
• Extras – I like to finish the soup with a squeeze of fresh lime juice and garnish individual bowls with extra corn kernels and sliced green onions. For a little spicy kick, a few dashes of hot sauce or sriracha is perfect.

  More optional garnishes: pumpkin seeds, roasted chickpeas, drizzle of extra coconut milk, chopped cilantro, snipped chives, etc.

Storage and freezing

Make ahead: This creamy curried corn soup can be made ahead of time making it the perfect choice for meal prep.

Fridge: Store leftovers in an airtight container in the fridge for 4 to 5 days.

Freezer: This soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container or plastic zip-top bag. It should keep well for up to 3 months.

Reheat: If frozen, allow the soup to thaw overnight in the fridge. To reheat, gently warm in a pot over medium heat on the stove, stirring frequently to prevent burning. Alternately, you can reheat individual portions in a microwave.

The soup will thicken as it sits. Feel free to add a splash or two of vegetable broth when reheating to loosen it up.

More corn recipes

You’ll love these other corn soup recipes:

And these other corn recipes:

Creamy Curried Corn Soup

Curried Corn Soup is a vibrant dish that combines the buttery, sweet flavor of corn with the warm, aromatic spice of curry. This soup is particularly flavorful using fresh summer sweet corn, but can easily be enjoyed all year long using thawed, frozen corn kernels. It comes together in just 30 minutes!

Print Pin Rate

Course: Soups, Stews, and Chilis

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 310kcal

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Instructions

• Heat the butter in a soup pot over medium heat on the stove. Add the onion and carrot and sauté until the onion is soft and translucent.

• Add the garlic, curry powder, salt and pepper and stir to incorporate for 1 to 2 minutes, until the spices are fragrant. If the mixture is too dry at this point, add 2 tablespoons of the coconut milk and whisk until the spices incorporate smoothly.

• Add the corn, white beans, vegetable broth, and remaining coconut milk. Increase the heat to medium-high to bring to a gentle boil, then cover the pot and decrease the heat to medium-low and simmer for 10 minutes. Remove from the heat.

• Working in batches, carefully transfer the soup to a blender, and purée until smooth. NOTE: Do not fill the blender more than halfway as hot liquids will steam and expand! Also, remove the center cap from the lid and use a thick dish cloth to cover the opening so the pressure does not build up inside. Start blending on a very low speed and increase slowly until the mixture is smooth. Transfer the puréed soup to a separate pot or a large bowl and then repeat with the remaining soup.

• After all the soup is puréed, add the lime juice and a few dashes of hot sauce, if using. Stir well.

• Taste and adjust seasonings, as necessary, to your liking.

• Serve warm with garnishes of extra corn kernels, sliced green onions, extra hot sauce, and freshly cracked black pepper, if desired.

Notes

Sauté the spices in fat, in this case butter or oil, to bring out the most flavor and fragrance. This is called “blooming.” Do not fill the blender more than halfway as hot liquids will steam and expand! Also, remove the center cap from the lid and use a dish cloth to cover the opening so the pressure does not build up inside. Start blending on a very low speed and increase slowly until the mixture is smooth. For an oil-free option, use a few tablespoons of full fat coconut milk to sauté instead. If you like a super smooth soup, pour the puréed soup through a fine mesh strainer before serving.  If you like a more textured soup, purée only half of the soup. You can also use an immersion blender to do this.

Nutrition

Calories: 310kcal | Carbohydrates: 36g | Protein: 8g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 363mg | Potassium: 375mg | Fiber: 7g | Sugar: 8g

Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.