Prep tips: If you prefer milder food, you can leave out the green chile in the sauce, or tame it by removing the seeds. The potato adds bulk, but isn’t strictly necessary.
Recipe Ingredient Details:
1 1/2 tablespoons coconut oil
1/2 large yellow onion, finely diced
3-4 cloves garlic, minced
1/2 tablespoon curry powder
4 cups water
1 1/2 low-sodium vegetable bouillon cubes
3/4 pound frozen white corn
1 medium russet potato, peeled and diced small (optional)
2 tablespoon coarsely chopped fresh cilantro leaves
1/2 cup packed chopped fresh cilantro
1/2 tablespoon chopped fresh ginger
2 cloves garlic
1 tablespoon chopped onion
1/8 teaspoon salt
1/2 jalapeno pepper (seeded for less heat)
1 tablespoon flaxseed oil
Place all sauce ingredients in a blender and pulse until thoroughly blended. Set aside.
Heat coconut oil in a large pot over medium-high heat and add onions and garlic. Stir constantly until vegetables have softened, 3–4 minutes. Add curry powder and continue stirring until nearly dry, 3–4 minutes. Add water and bouillon cubes and bring to a boil. Add corn (and potato, if using); return to a boil. Reduce heat to a steady simmer, cover, and cook about 20 minutes, or until vegetables are very tender. Remove from heat; season with salt and pepper to taste.
Scoop out about 1 cup corn mixture with a slotted spoon and reserve. Working in batches, purée remaining soup in a blender and strain into a clean pot. Discard any coarse bits that remain in strainer. When all soup is puréed and strained, add reserved corn mixture and reheat. Salt to taste. Stir in cilantro leaves and serve at once, drizzled with sauce.
Recipe Additional Notes:
PER SERVING (with 1 teaspoon sauce): 141 cal, 40% fat cal, 7g fat (1g mono, 1g poly, 5g sat), 0mg chol, 3g protein, 20g carb, 3g fiber, 129mg sodium
Wed, 2012-10-24 23:06