POINTS® Value |  2
Servings | 6
Preparation Time | 22 min
Cooking Time | 30 min
Level of Difficulty | Moderate

Relish the taste of sweet summer corn in this uniquely-flavored soup. It can be served hot or cold and can be made vegetarian by using vegetable broth instead of chicken broth.

2 tsp olive oil
1 cup onion(s), chopped
2 tsp curry powder
4 cup fat-free chicken broth
4 piece corn on the cob, kernels removed with a knife (yields about 3 cups)
1/2 pound uncooked red potato(es), peeled and chopped (about 2 large potatoes)
1 1/2 Tbsp fresh lemon juice
1 tsp table salt
1/4 cup cilantro, or scallion, chopped
1/4 cup plain fat-free yogurt
1/4 cup tomato(es), diced

Instructions


1. Heat oil in a large saucepan. Add onion; cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant.
2. Add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes; remove from heat.
3. In a blender, food processor or with an immersion (handheld) blender, puree mixture (in batches if necessary), until smooth. Strain through a fine mesh sieve, pressing on solids to extract as much liquid as possible, into a bowl. Serve hot, or cover and refrigerate up to 2 days.
4. To serve, stir cilantro or scallions into soup. Spoon into bowls and top with about 2 teaspoons each of yogurt and tomato. Garnish with additional chopped cilantro or scallions, if desired. Yields about 1 1/4 cups per serving.