How to make Curried Spiced Sweetcorn Soup - Sweetcorn soup made with Indian spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cumin seeds (जीरा), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Fusion

Course : Soups

Curried Spiced Sweetcorn Soup Recipe Card

Curried Spiced Sweetcorn Soup
Print

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Curried Spiced Sweetcorn Soup Recipe

  • Cumin seeds 1 tablespoon

  • Coriander seeds 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Cream style sweetcorn 1/2 cup

  • Ginger 1 inch

  • Garlic cloves 6-8

  • Oil 1 teaspoon

  • Onion 1 medium

  • Potato peeled and cut into cubes 1 medium

  • American corn kernels boiled ½ cup + fo

  • Salt to taste

Method

Step 1

Dry roast cumin seeds and coriander seeds in a non-stick pan till fragrant.

Step 2

Transfer the roasted spices in a mortar. Add ginger, garlic, red chilli powder, turmeric powder and grind into a thick paste using a pestle. Add 1 teaspoon oil and grind further into a smooth paste.

Step 3

Heat 1 tablespoon oil in a deep non-stick pan. Add onion, ground paste and sauté for 2-3 minutes.

Step 4

Add potato, 2 cups water, stir to mix and bring to a boil. Add sweetcorn, half the corn kernels, mix well and simmer till the potatoes are done.

Step 5

Transfer the cooked mixture into a blender jar and blend into a puree. Transfer the puree in a non-stick pan.

Step 6

Adjust consistency by using sufficient water and add salt. Mix well and bring to a boil.

Step 7

Place remaining corn kernels in a serving bowl. Pour soup over it and garnish with some more corn kernels on top. Serve hot.