Curried Corn Soup

As summer comes to a close, we've turned our sights to fall and one of our favorite things about fall is... you guessed it, soup! This recipe is the perfect mix of summer and fall as it uses summer corn, is light enough to enjoy in the heat and takes our favorite fall form, soup. This recipe is vegan and gluten free. Enjoy!


4 Tbl Shallot Extra Virgin Olive Oil

1 medium yellow onion, finely diced

1 stalk celery, finely diced

2 garlic cloves, minced

1 Tbl Madras Curry

3 cups corn kernels, from 4 ears

1 tsp salt

1/2 tsp white pepper

Water or Vegetable Stock

Key Lime Avocado Oil, for drizzling

Chives, Cilantro and/or Parsley for garnish


Heat a large stock pot or dutch oven over medium heat. Add the Shallot Extra Virgin Olive Oil to the pan along with the onion and celery. Salute until softened, about 10 minutes. Add garlic and Madras Curry Powder and saute for about 2 minutes or until fragrant. 

Add corn kernels and season generously with salt and white pepper. Cook, stirring, for 2 minutes. Add 4 cups water or vegetable stock and bring to a simmer. Simmer gently for 10 minutes. Purée soup in batches in a blender taking care to vent the top. Or use an immersion (stick) blender right inside the pot. Taste and adjust the seasonings. Add more salt, white pepper or Madras Curry as needed.  

To serve, ladle into small bowls. Garnish with a drizzle of Key Lime Avocado oil or a spritz of lime juice. Sprinkle the chives and cilantro on top. 

What are your favorite recipes to make when transitioning from summer to fall? Let us know in the comments!

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