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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"If variety is the spice of life, then my life must be one of the spiciest you ever heard of. A curry of a life." -Paul Child

The refrigerator light goes on...

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.

 

 

Curried Corn Soup



Servings = 4 | Serving size =about 1 1/2 cups soup with 1 cup cooked rice

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe makes great leftovers.

5 cups water
1 cup brown rice
1 tsp olive oil
1 large white onion (diced)
2 ears fresh corn (cut kernels from the cob)
1 cup light coconut milk
4 cups water
2 tsp curry powder
1 tsp garam masala
1 tsp dried marjoram
1 tsp honey
1/2 tsp salt
2 tsp dark sesame oil
4 Tbsp dried sweetened cranberries
10 leaves fresh basil (chiffonade)

Curried Corn Soup recipe from Dr. Gourmet
Place the 5 cups water in a saucepan over high heat.

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.

Nutrition Facts

Serving size = about 1 1/2 cups soup with 1 cup cooked rice

Servings = 4

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Amount Per Serving

Calories 382 Calories from Fat 83
  % Daily Value
Total Fat 8g 15%
    Saturated Fat 3g 16%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 494mg 20%
Total Carbohydrates 70g 24%
    Dietary Fiber 6g 25%
    Sugars 11g  
Protein 9g  
Vitamin A 13% Vitamin C 25%
Calcium 5% Iron 14%
Vitamin K 30 mcg Potassium 617 mg
Magnesium 134 mg