Coconut Curry Corn Soup


Simple. Sweet. Fast. Creamy.



1 large brown onion, peeled and roughly chopped

1-2 tablespoons of curry powder

1-2 cloves of garlic, peeled and roughly chopped

1 x 400ml can of coconut milk

2 cups of vegetable stock

4 cups of corn kernels



Heat a little rice bran oil in a medium pot, add the onion and cook on a gentle heat until the onion has browned.

While the onion is cooking, place the curry powder in a small non stick pan and dry roast it on a low to medium heat for a few minutes to bring the flavour out. Stir regularly.

Add the garlic to the pot with the onions and cook for a minute or so. Then add the curry powder, coconut milk, stock and corn to the pot. Bring everything to the boil, then turn it down to a very gentle simmer and cook for about 10 minutes.

Blend, check the seasoning and serve.

Too easy!


Yields: 4 small serves

Time: 20-30 minutes

Notes: I have also made this with Bonsoy instead of coconut cream. If you are avoiding soy then try using oat milk.

I prefer to use fresh organic corn kernels, but on occasion I have used frozen corn kernels instead.

I also often add 1 loose washed cup of fresh basil leaves into the soup when I blend everything.

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