Recipe courtesy of Food Network Kitchen
Save Recipe Print
Curried Corn Soup with Ginger
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.

Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken broth, 2 cups water and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly.

Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings.

Photograph by Justin Walker

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Corn Pudding

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Indian Curried Chili and Oven Fries

Recipe courtesy of Rachael Ray

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword