Ingredients
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2 cups fresh or frozen corn kernels
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 small carrot, diced
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1 stalk celery, chopped
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1 tablespoon vegetable oil
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1 teaspoon ground cumin
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1/2 teaspoon turmeric powder
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1/2 teaspoon crushed red chili (optional)
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Salt and black pepper to taste
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3 cups vegetable broth
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1 cup coconut milk
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1 tablespoon lemon juice
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Chopped fresh coriander or parsley for garnish
Instructions
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Heat oil in a large saucepan over medium heat.
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Add onion, carrot, and celery. Sauté for 5–7 minutes until soft and translucent.
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Add garlic and cook for 1–2 minutes. Stir in cumin, turmeric, and chili.
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Add corn kernels and vegetable broth. Bring to a boil.
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Reduce heat and simmer for 15–20 minutes.
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Blend partially or fully to desired texture.
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Stir in coconut milk and lemon juice. Simmer for 5 minutes.
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Season with salt and pepper.
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Serve hot, garnished with fresh herbs.
Notes
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For a richer soup, add cooked potatoes before blending.
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Use canned corn if fresh or frozen is not available.
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Adjust spice level to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes