Alexandra's Kitchen · by Alexandra Stafford★ 3.3
Deborah Madison's Curried Coconut Corn Soup
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 14%
CARBS 30G33% OF CAL
6G FIBER0G ADDED11G INTRINSIC13G OTHER11G TOTAL SUGAR
FAT 28G69% OF CAL
22G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky Indian-spiced coconut and corn soup with warm spices like cumin and coriander. Naturally vegan and perfect for a light meal, brightened with lime and cilantro.
mainindiansoup🥄 saucepan🍲 stockpot🍳 skilletgluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 ears corn, yellow or white varieties, shucked
- 8 cilantro sprigs plus 2 to 4 tablespoons finely chopped cilantro leaves
- 1/2 cup finely diced red or white onion, trimmings reserved
- 1 tablespoon butter or olive oil
- 1 teaspoon coriander seeds or ground coriander
- 1/2 teaspoon cumin seeds or ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon hot or mild paprika
- Sea salt or kosher salt and freshly ground pepper
- 1 can unsweetened coconut milk (1 and 1/2 to 2 cups)
- Juice of 1 lime, or more to taste
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 14%
CARBS 30G33% OF CAL
6G FIBER0G ADDED11G INTRINSIC13G OTHER11G TOTAL SUGAR
FAT 28G69% OF CAL
22G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 43mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 667mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 43MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.