Creamy Curry Coconut Corn Soup

This soup has so few ingredients and takes so little time, you can throw it together in minutes - maybe even with things you already have in your kitchen.  It is warming and great served over rice to make an even thicker kind of chowder.

Creamy Curry Coconut Corn Soup

Soup over rice

Ingredients:
-1 large white onion, peeled and roughly chopped
-2 tbsp curry powder
-1 can (400 ml) coconut milk (tryto find one with the highest percentage of coconut and a lower percentage of water)
-2 1/2 cups of vegetable stock
-4 cups corn kernels (I used organic canned)
-1/4 tsp cayenne pepper
-salt and pepper to taste
-rice of your choice (optional)

Method:

In a medium soup pot, water stir fry the chopped onion (this means to cook the onion over medium heat with 1-2 tbsp water - just enough to prevent it from sticking to the pot).  Cook until soft, maybe 5-8 minutes.

Meanwhile, put the curry powder in a small nonstick pan and dry-roast it over low-medium heat for about 5-6 minutes to bring out the flavor.  Shake the pan every couple minutes to move the powder around.

Add the vegetable stock, corn, and curry powder to the onion in the soup pot.  Bring to a boil over high heat, then turn down to a simmer and cook over low heat for 10 minutes.

Then add the can of coconut milk and cayenne pepper and stir together.  Taste and add salt/pepper if needed.  Serve over rice or alone!