Curried Corn Soup with Ginger Recipe

Name: Curried Corn Soup with Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 leeks (white and light green parts only), thinly sliced and well rinsed; 2 stalks celery, finely chopped; 1 large carrot, finely chopped; 2 tablespoons finely chopped peeled ginger; 2 cloves garlic, finely chopped; 2 teaspoons fresh thyme, chopped; 1 1/2 teaspoons Madras-style curry powder; 1 large russet potato, peeled and cut into 1-inch cubes; 4 cups low-sodium chicken broth; 1 teaspoon sugar; 1 16 -ounce bag frozen corn kernels; 1 cup heavy cream; Kosher salt; Creme Fraiche; Cilantro; Lump crabmeat; Brown butter; Fried sliced garlic

Servings: persons

4 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced and well rinsed
2 stalks celery, finely chopped
1 large carrot, finely chopped
2 tablespoons finely chopped peeled ginger
2 cloves garlic, finely chopped
2 teaspoons fresh thyme, chopped
1 1/2 teaspoons Madras-style curry powder
1 large russet potato, peeled and cut into 1-inch cubes
4 cups low-sodium chicken broth
1 teaspoon sugar
1 16 -ounce bag frozen corn kernels
1 cup heavy cream
Kosher salt
Creme Fraiche
Cilantro
Lump crabmeat
Brown butter
Fried sliced garlic

1
Melt the butter in a large pot or Dutch oven over medium heat.
2
Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
3
Add the ginger, garlic, thyme, curry powder and potato.
4
Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes.
5
Add the chicken broth, 2 cups water and the sugar and bring to a boil.
6
Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes.
7
Add the heavy cream and continue cooking until warmed through, about 5 more minutes.
8
Remove from the heat and let cool slightly.
9
Working in batches, transfer the soup to a blender and puree until smooth; return to the pot.
10
Season with salt.
11
Strain through a fine-mesh sieve into a saucepan and reheat if needed.
12
Serve with toppings.
13
Photograph by Justin Walker

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 leeks (white and light green parts only), thinly sliced and well rinsed, 2 stalks celery, finely chopped, 1 large carrot, finely chopped, and more.

Yes, Curried Corn Soup with Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Corn Soup with Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions