Soups

Roasted Corn Chowder with Lime

Shelly Redmond
October 16, 2014

It's soup weather which means, it's time to try a new soup! This is a great recipe with a new twist on veggie soup! You can use curry powder or chili powder (whichever you have on hand) and trust me, both versions are equally delicious! I love the addition of coconut milk instead of cream because you get a very slight nutty flavor and light coconut milk has FAR less calories than half and half or cream but still lends the creaminess we are all looking for in a hearty soup! Enjoy!

6
1 T. olive oil
1 t. cumin
1 t. curry powder (can also use chili powder)
5 garlic cloves, minced
1 medium yellow onion, diced
2 1/4 c. fire roasted corn (you can find it at Trader Joe's but regular corn would work too!)
1 large sweet potato, peeled and diced
1 (14 oz.) can fire roasted tomatoes
1 (14 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
4 c. vegetable broth
1 (14 oz.) can light coconut milk
1 t. salt
1/2 t. pepper
3 T. cilantro, chopped
Juice of 2 limes
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry (or chili) powder; cook for 1 minute to infuse the oil with the spices. Add the garlic and onion and cook, stirring...
See the full directions on my site
Nutritions

Calories
243

Sodium
1904mg
79% DV

Fat
26g
41% DV

Protein
6g
13% DV

Carbs
20g
7% DV

Fiber
6g
26% DV
Dairy-Free Low-Calorie Sugar Free Vegetarian

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