Indian-Spiced Corn Soup With Yogurt
When summer comes along and gives you an abundance of sweet corn this is a recipe to try. The sweet corn marries wonderfully the the Indian spices and the tangy yogurt. You can serve this soup chilled or warm. It is delicious either way.
MAKES: 6 Servings
PREP/COOK TIME: 1 Hour
4 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
½ teaspoon turmeric
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
Large pinch cayenne
3 cups corn kernels, from 4 ears
½ teaspoon Salt
½ teaspoon Pepper
1 Cup non fat milk plain yogurt, for garnish
1 tablespoon chopped chives, for garnish
A few cilantro sprigs, for garnish
Lime wedges, for garnish, optional
Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.