Curried Tomato-Corn Soup
Onion, tomatoes and corn form a toothsome trio of vegetables in curried chicken broth. A little yogurt whisked in at the end results in a creamy but light and flavorful first course or simple luncheon dish.
1 teaspoon butter
1 cup chopped peeled onion
3 tablespoons all-purpose flour
1 tablespoon curry powder
2 teaspoons crushed garlic
1 bay leaf
4 cups chicken broth
1 cup seeded and diced tomatoes
2 cups loose-pack frozen corn
1 cup nonfat yogurt
- In a saucepan heat butter and sauté chopped onion until soft; stir in flour, curry, garlic and bay leaf; add broth and tomato and bring to a boil. Lower heat to a simmer; simmer for 20 minutes.
- Transfer mixture to a food processor, removing bay leaf. Process until smooth.
- Return mixture to saucepan and add corn, bring to a boil.
- Remove from heat; stir in yogurt. Serve hot.
Makes 4 servings.