by Caitlin Saniga
- 6 medium ears corn
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 4 cups low-sodium vegetable stock
- 1 teaspoon honey
- 1 14-ounce can coconut milk
- salt and pepper to taste
- fresh chopped cilantro
- lime wedges
Bring a large pot of water to a boil over medium heat. Meanwhile, prepare an ice bath. Place the ears of corn, breaking them in have if necessary, in the water, and cook for 1 minute. Immediately transfer the ears of corn to the ice bath to halt the cooking process. Gently shake the corn dry. Use a flat-edge knife to shave the kernels off the cob. Reserve the kernels, and discard the cobs.
Heat the oil in the bot over medium-high heat. Add the onions, and sauté until soft and translucent, about 5 minutes. Add the garlic and grate ginger. Saute another 3 minutes.
Sprinkle the onion with the curry powder. Stir until fragrant, about 1 minute. Add the vegetable stock, honey and fresh corn. Bring the soup to a boil, then reduce heat to a simmer. Cook for 5 minutes longer.
Remove the soup from heat, and puree in a blender or food processor, covering the lid with a paper towel to prevent injury from hot splashes. Blend until smooth.
Return the soup to the pot, and stir in the coconut milk. Season with salt and pepper. Cook another 10 minutes over medium-low heat to allow the flavors to develop.
Serve with cilantro and lime wedges.
Makes 6 servings.
Recipe adapted from: The Fig Tree