Curried sweetcorn soup

Curried sweetcorn soup

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(5 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4

Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal393
  • fat28g
  • saturates16g
  • carbs22g
  • sugars9g
  • fibre5g
  • protein11g
  • salt1g
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  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 crushed garlic cloves
  • 1 red or green chilli, chopped
  • 1 carrot, peeled and finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely chopped
  • 1½ tsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1½ tbsp mild or medium curry paste
  • 1 chicken or vegetable stock cube
  • 50g red lentils
  • 400ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 800ml boiling water
  • 250g frozen sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • halved soft-boiled egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • coriander leaves
  • green chilli slices


  1. Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.

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KathyMolan's picture
24th Jan, 2019
forgot to add the eggs! Added half the sweetcorn and blended the soup and added the rest of the corn. Everybody loved it.
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