Curried Corn Soup
Servings
4Serving size
about 1 1/2 cups soup with 1 cup cooked riceThis recipe can be multiplied or divided by 2 and makes great leftovers.
Ingredients
| 5 cup Water |
| 1 cup Brown rice |
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 large ear Corn, sweet, white, raw (cut kernels from the cob) |
| 1 cup Lite Coconut Milk |
| 4 cup Water |
| 2 tsp. Curry powder |
| 1 tsp. Garam masala |
| 1 tsp. Dried marjoram |
| 1 tsp.. Honey |
| 1/2 tsp. Salt |
| 2 tsp. Sesame oil |
| 4 Tbsp. Dried sweetened cranberries |
| 10 leaves Fresh basil (chiffonade) |
Instructions
When the water boils add the rice, stir, then reduce the heat to a simmer. Partially cover and simmer for 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
While the rice is cooking, place the olive oil in a large skillet over medium heat.
Add the diced onion and cook for about 5 minutes. Stir frequently.
Add the corn and cook for about 5 minutes. Stir occasionally.
Add the coconut milk, water, curry powder, garam masala, marjoram, honey, and salt.
Stir, cover, and reduce the heat to low.
Simmer for 25 minutes while the rice is cooking. Stir occasionally.
When the rice is done, place it in a large mixing bowl. Add the sesame oil, cranberries, and basil. Toss until well blended.
Divide the rice evenly between four large soup bowls.
Ladle 1 1/2 cups of soup into each bowl.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The dried cranberries can be replaced with raisins: golden raisins would be best. The plump sweetness of the dried fruit is a great complement to the spiciness of the curry.