Quick Curried Corn Bisque
| dish: soup|
Heat oil in a large saucepan over medium-high heat.
Add chopped 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, chicken broth and water; increase heat to high and bring mixture to a boil, watching carefully.
Remove from heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still retains some texture.
Pour soup into a clean pot, add coconut milk and heat through.
Serve hot or cold. Garnish with a dollop of plain yogurt and chopped scallions.
adapted from Eating Well, article by Sarah Fritschner, February/March 2005