What's This?
Serving size 8
Total Time


2 tsp canola oil1 cup fresh or frozen chopped onion1 Tbsp curry powder½ tsp hot sauce, or to taste¼ tsp salt, or to taste¼ tsp freshly ground pepper32 oz frozen corn or 3 10-ounce boxes2 cup reduced-sodium chicken broth2 cup water


Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold.

Variation: Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.

Ingredient Note: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 138 6%
  • Calories from fat 36 10%
  • Total Fat 4gm
  • Saturated Fat 2gm 5%
  • Monounsaturated Fat 1gm 8%
  • Sodium 121mg
  • Total Carbohydrates 24gm
  • Fiber 3gm
  • Protein 5gm
  • Cholesterol 1mg 3%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Soup, Healthy, Low Calorie, Low Fat, Vegetable, Spice, Corn, Easy, 30 Minute, Quick, Entertaining

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