five spice + curried sweet corn soup
 
Prep time
Cook time
Total time
 
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Makes: 4-6 servings
Ingredients
  • 3 T butter
  • 2 leeks, white and light green parts, washed and thinly sliced
  • 2 carrots, finely chopped
  • 1 large russet potato, cut into about 1" pieces
  • 3 cloves garlic, finely chopped
  • 1 T coconut sugar
  • 1.5 tsp ground ginger
  • 1.5 tsp garam masala
  • 1.5 tsp Chinese five spice
  • 1 tsp good curry powder (we always use Vindaloo)
  • ½ tsp tumeric
  • 4 cups low-sodium chicken or veggie stock
  • 1 cup half & half
  • 1 16 oz bag frozen sweet corn
  • sea salt + freshly cracked black pepper
  • sour cream or Greek yogurt and chives or cilantro, for serving
Instructions
  1. In a large Dutch over or soup pot, melt butter. Add leeks and carrots and saute until veggies just begin to develop color, about 10 mins.
  2. Add potatoes, garlic, sugar and all spices; cook 1-2 minutes until spices are browned and fragrant and potatoes are well-coated with seasoning.
  3. Add stock, 2 cups water and corn. Bring to a boil, then reduce heat to a simmer and cook, uncovered, for 25 minutes.
  4. Working in batches if necessary, transfer soup to a blender and carefully blend until smooth. (Note: hot soup + blender can easily = soupsplosion, so be sure you allow an opening to let steam escape while blending.)
  5. Return pureed soup to heat. Stir in half & half and season with salt and pepper to taste.
  6. Serve soup piping hot topped with sour cream or Greek yogurt and herbs. (Pomegranate seeds are fun, too!) Enjoy!
Notes
Vegan variation: Use veggie stock, swap the half & half for light coconut milk (it will result in a slightly different -- though very complementary -- flavor) and skip the sour cream topping or opt for a cashew cream version. :)
Recipe by the pig & quill at https://thepigandquill.com/five-spice-curried-sweet-corn-soup/