Chilled Curried Coconut Sweet Corn Soup // Scenes from my Dinner in The Orchard
Prep time:
Cook time:
Total time:
Serves: 6-8
- 2 tbsp olive oil
- 1 head of garlic, minced
- 1 sweet onion, chopped into small pieces
- 2 apples, chopped into small pieces
- 3 cups chicken stock (lower sodium)
- 8 ears sweet corn, off the cob
- 3 tsp kosher salt
- ¼ tsp ground ginger
- 3 tsp curry powder
- 2 tsp black pepper
- 1 tsp paprika
- ¼ cup coconut milk
- ¾ cup whole milk
- Optional:
- Fresh Cilantro
- Paprika
- Cream
- First in a large saucepan or pot over medium heat add your olive oil.
- Next add your minced garlic, saute until fragrant, about 30 seconds
- Add your chopped onion, cook until almost translucent, about 5 minutes
- Next add your apples and cook for an additional 5 minutes
- Add your chicken stock and corn off the cob, kosher salt, ginger, curry powder, pepper, and paprika
- Bring to a boil and then lower heat to a simmer
- Stir in coconut milk & whole milk
- remove from heat and let cool for about 5 minutes
- Next add soup to a high powered blender (you may need to do this in batches) until soup is completely smooth into a creamy like consistency
- if your blender is not powerful enough to completely turn the soup into a creamy texture then you'll need to strain through a fine sieve
- Pour into a container and place in the fridge for at least 4-6 hours before serving.
- Serve chilled and garnish with fresh cilantro, a sprinkle of paprika and optional drizzle of heavy cream
Recipe by My Lavender Blues at https://mylavenderblues.com/chilled-curried-coconut-sweet-corn-soup-scenes-from-my-dinner-in-the-orchard/
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