Side
2 tsp canola oil
cumin
cinamon
ginger
2 c chopped onion
1 1/2 Tbs curry powder
1/4 tsp salt plus more to taste
1/4 tsp freshly ground pepper
1 tsp hot sauce or to taste
6 c frozen corn (2 16 oz packages)
3 c reduced-sodium chicken broth
2 c coconut milk
1 scallion (optional)
1/4 c plain yogurt (optional)
2 Tbs cilantro, chopped (optional)
1/2 tsp. lime juice per serving
1. Heat oil in a large saucepan over medium-high heat. Add some cumin seeds, ginger, coriander powder and cinnamon (just a shake of each). Add chopped onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions.
2. Stir in corn and broth; increase the heat to high and bring the mixture to a boil. Remove from the heat. Remove half the the mixture and puree until not quite smooth. Return to the soup pot.
3. Add coconut milk and heat through. Serve hot or cold, garnished with yogut or chopped scallions or cilantro and the lime juice.
Can take a little extra corn if you like a nice thick bisque.
I usually make 1/2 the recipe w/ one bag of corn.