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Five spice + curried sweet corn soup

Emily Stoffel (adapted from Food Network Magazine)
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

2

Carrots

3 cloves

Garlic

1 1/2 tsp

Ginger, ground

2

Leeks

1

Russet potato, cut into about 1" pieces, large

1

Sour cream or greek yogurt and chives or cilantro

1

bag Sweet corn, frozen

4 cups

Chicken or veggie stock, low-sodium

1 1/2 tsp

Chinese five spice

1 tbsp

Coconut sugar

1 tsp

Curry powder, good

1 1/2 tsp

Garam masala

1

Sea salt + freshly cracked black pepper

1/2 tsp

Tumeric

3 tbsp

Butter

1 cup

Half & half