Ingredients:

  • 2 cups (340g) sweet corn kernels
  • 1 tbsp (14g) unsalted butter
  • 1 medium (110g) onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 1 tsp (2g) cumin powder
  • 1/2 tsp (1g) turmeric powder
  • 1/2 tsp (1g) red chili powder
  • 1/2 tsp (3g) salt
  • 4 cups (950ml) vegetable broth
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Heat the butter or oil in a pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Add the corn kernels to the pot and stir-fry for 3-4 minutes until the corn is bright and slightly golden.
  4. Sprinkle in the cumin, turmeric, chili powder, and salt. Stir constantly for 30 seconds to bloom the spices in the fat.
  5. Pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes.
  6. Take 1 cup of the soup (including corn) and blend it until completely smooth using an immersion blender, then stir it back into the pot to create a velvety texture.
  7. Turn off the heat. Stir in the fresh lemon juice and black pepper.
  8. Garnish with chopped cilantro and serve.