Indian-Spiced Corn Soup with Yogurt

We could eat corn on the cob every day (debate still continues whether it’s better on the grill or in the microwave, but that’s for another time…), but once in a while it’s nice to have it in a different form. This soup has lots of flavor!

Start to finish: about an hour.

Ingredients:

  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • Large pinch cayenne
  • 3 cups corn kernels, from 4 ears
  • Salt and pepper
  • Whole milk plain yogurt, for garnish
  • 1 tablespoon chopped chives, for garnish
  • A few cilantro sprigs, for garnish
  • Lime wedges, for garnish, optional

Directions:

  1. Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
  2. Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
  3. To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

Serves 4