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
  1. First in a large saucepan or pot over medium heat add your olive oil.
  2. Next add your minced garlic, saute until fragrant, about 30 seconds
  3. Add your chopped onion, cook until almost translucent, about 5 minutes
  4. Next add your apples and cook for an additional 5 minutes
  5. Add your chicken stock and corn off the cob, kosher salt, ginger, curry powder, pepper, and paprika
  6. Bring to a boil and then lower heat to a simmer
  7. Stir in coconut milk & whole milk
  8. remove from heat and let cool for about 5 minutes
  9. 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
  10. 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
  11. Pour into a container and place in the fridge for at least 4-6 hours before serving.
  12. Serve chilled and garnish with fresh cilantro, a sprinkle of paprika and optional drizzle of heavy cream
Recipe by My Lavender Blues at