My cousin owns a restaurant in Ashland, Oregon. A friend of mine was traveling to the area and I suggested she go to the restaurant. Turns out she had been there on her last trip and had been dreaming of the curried corn soup she had there ever since. So I asked my cousin to hook me up with the recipe and lucky for me he did!
The recipe made three gallons of soup! Holy moly! But, I adapted it to serve 4 nice bowls of soup. Here are the directions he sent: small dice veggies, sauté with spices, add coconut milk and water, simmer, and add fresh herbs to serve. I will give you a little more info on that front. But, just so you know, the recipe called for Thai red curry paste which I don’t like so I left out the curry paste. If you like that stuff, go ahead and add a little but I think this version is pretty damn tasty.
Note: vegetable sizes vary, so use your judgement. This soup should be chunky so maybe add a few more potatoes or pepper if necessary!
2 cloves of garlic
1/2 green pepper
6 red potatoes
1 can organic corn
1 teaspoon curry powder
1/2 teaspoon ginger, or more to taste
1/2 teaspoon coriander, or more to taste
1/2 teaspoon turmeric
1 can coconut milk
1 cup water
The juice of 1 lime
Salt, a pinch
Splash of tamari or coconut aminos, to taste
Cilantro, for garnish
Scallions, for garnish
Dice the onion and slice the shallots. Add to a soup pot and water or oil sauté until they start to soften. Press the garlic and add to the pot. Dice the green pepper, slice the carrots and cut the potatoes into quarters. Add to the pot. Add the corn, curry powder, ginger powder, coriander and turmeric. Toss around to coat the vegetables. Add the coconut milk, water, lime juice, a pinch of salt and a splash of tamari or coconut aminos. Cover and cook until the potatoes are soft. Taste and adjust salt.
Serve with fresh cilantro and scallions. Enjoy!