Indian-Spiced Corn Soup With Yogurt

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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

INGREDIENTS

  • 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

 

DIRECTIONS

  1. 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.

  2. 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.

  3. To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.