Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side - add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions.

Ingredients

• 2 teaspoons canola oil
• 1 cup fresh or frozen chopped onions
• 1 tablespoon curry powder
• 1/2 teaspoon hot sauce, or to taste
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper
• 2 16-ounce packages frozen corn, or 3 10-ounce boxes
• 2 cups reduced-sodium chicken broth
• 2 cups water
• 1 cup "lite" coconut milk, (see Ingredient note)

Directions

• Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.

Tips:

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
• Ingredient Note: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.

Nutrition Facts

• Calories 138, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 1 mg, Sodium 121 mg, Carbohydrate 24 g, Fiber 3 g, Protein 5 g, Potassium 291 mg. Exchanges: Starch 1.5,Fat 1.
• Percent Daily Values are based on a 2,000 calorie diet