Fresh Curried Corn Soup

We pair sweet corn with spicy curry in this delicious summer soup. To make it vegetarian, swap vegetable broth for chicken broth. Ww points 2

Heat oil in a large saucepan.

Add onion.

Cover and cook over medium heat , stirring occasionally , until softened , about 5 minutes.

Add curry powder and cook 30 seconds until fragrant.

Add broth , corn , potatoes , lemon juice and salt to saucepan.

Bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer , partially covered , until potatoes are tender , about 20 minutes.

Remove from heat.

In a blender , food processor or using an immersion blender , puree mixture , until smooth.

Strain through a fine mesh sieve into a bowl , pressing on solids to extract as much liquid as possible.

To serve , stir cilantro or scallions into soup.

Spoon into bowls and top with about 2 teaspoons each of yogurt and tomato.

Garnish with additional chopped cilantro or scallions , if desired.

Serve hot or cover and refrigerate up to 2 days.

olive oil, onion, curry powder, fat-free chicken broth, corn, potatoes, fresh lemon juice, salt, cilantro, nonfat yogurt, tomatoes