Curried corn and tomato soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Corn kernels |
| 1 | tablespoon | Butter |
| 1 | cup | Finely chopped onion |
| 2 | teaspoons | Minced garlic |
| 1 | tablespoon | Curry powder |
| 3 | tablespoons | Flour |
| 1 | large | Cubed tomato |
| 4 | cups | Chicken stock |
| 1 | Bay leaf | |
| 1 | cup | Plain yogurt |
| Chopped chives | ||
Directions
Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. Pour the soup into the container of a food processor or electric blender. Blend as thoroughly as possible. Reheat and add the corn. Bring to a boil. Remove from the heat and stir in the yogurt.
Serve sprinkled with chopped chives.