Creamy Indian-Spiced Corn Soup

🥘 Ingredients

• medium or large ears of fresh corn 3
• unrefined coconut oil 3 tbsp
• black mustard seeds 1 ½ tsp
• cumin seeds 1 ½ tsp
• medium yellow onion 1
• Kosher
• silken tofu 1
• full-fat coconut milk 1
• large lime 1
• cilantro tender stems and leaves 1 handful
• roasted cashews or peanuts 0.25-0.5 cup
• fat garlic cloves 4
• fresh ginger 1 ½ inch
• serrano or jalapeño pepper 1
• ground turmeric ½ tsp
• fresh curry leaves or 30 dried curry leaves 15-20
• For serving: Vegan-friendly naan or pita to serve 4

1. 1

   Gather: medium or large ears of fresh corn , unrefined coconut oil , black mustard seeds , cumin seeds , medium yellow onion , Kosher salt and freshly cracked black pepper, silken tofu , full-fat coconut milk , large lime , cilantro tender stems and leaves , roasted cashews or peanuts . For the aromatics for soup (from vegetable prep): fat garlic cloves , fresh ginger , serrano or jalapeño pepper , ground turmeric , fresh curry leaves or 30 dried curry leaves , For serving: Vegan-friendly naan or pita to serve .
2. 2

   Position an ear of corn upright over a sheet pan or bowl. Use a chef’s knife in a downward motion to shave the kernels, allowing them to drop into the pan.
3. 3

   “Milk” the corn. Using the edge of a sturdy spoon, scrape the corn cobs over a stand blender so that the milky juices collect in the blender. Set aside. TIP: This is easier if you hold the cob and scrape the lower half, then flip the cob around and scrape the other half. If any solid pieces make it into the blender, strain them out with a sieve after blending. NOTE: If short on time, you can skip this step.
4. 4

   Heat the oil in a large, deep sauté pan on medium-high until shimmering. Add the mustard and cumin seeds, tossing frequently. Once the mustard seeds start to pop, add the onions with a pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes. Add the corn kernels, 1 1/2 tsp of kosher salt, and several cracks of pepper. Cook for 8 minutes , stirring occasionally, until the corn gets lightly browned. Deglaze with a splash of water as needed.
5. 5

   While the onions and corn cook, prep the remaining ingredients. To the blender with the corn milk, add the tofu, coconut milk, and 2 tbsp lime juice. (NOTE: If your blender container is small, you will need to blend this in batches.) Chop the cilantro. Roughly chop the nuts. Set aside.
6. 6

   Add the Aromatics for Soup to the pot. Cook for 1 minutes , stirring frequently. If using, add the curry leaves and stir almost constantly for 1 minute, or until softened and aromatic. Remove from heat.
7. 7

   Scoop out half of the sautéed corn-onion mixture and add to the blender. Blend until pureed (it’s okay if it’s a little chunky).
8. 8

   Pour the blended soup back into the pot with the remaining corn/onions and bring to a simmer. Gently simmer until the soup is warmed through, stirring occasionally. Taste, adding salt/pepper or more lime juice as desired.
9. 9

   Divide the soup into bowls, and top with chopped cilantro and nuts. Serve with naan/pita on the side.