Tumeric Corn Soup

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Serves 2-4

Ingredients
16 oz frozen corn kernels, thawed
3 cups low-sodium vegetable broth
½ cup BPA-free canned full-fat coconut milk
1 shallot, roughly chopped
1 tsp ground coriander
½ tsp each ground turmeric and sea salt
¼ tsp each ground black pepper and curry powder
1 tbsp jarred harissa sauce (TRY: Mina Harissa)
1 tsp extra-virgin olive oil
1 tbsp chopped fresh mint or cilantro


Preparation

1. In a blender, purée corn, broth, coconut milk, shallot, coriander, turmeric, salt, pepper and curry powder.

2. Transfer soup to a medium saucepan and heat on medium, whisking occasionally, until warmed, about 10 minutes.

3. Whisk the harissa and oil together in a small bowl. Divide soup among bowls, drizzle with harissa mixture and top with mint.


Nutrition Information
Serving Size: 3 cups
Calories: 378
Carbohydrate Content: 57 g
Fat Content: 17 g
Fiber Content: 3 g
Protein Content: 9 g
Saturated Fat Content: 11 g
Sodium Content: 747 mg
Sugar Content: 10 g
Monounsaturated Fat Content: 3 g
Polyunsaturated Fat Content: 1 g

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