Vegan MoFo Day 2: Curried Corn Chowder

One of the best things about Fall is being able to eat soup again. Soups are versatile, and I've been trying to create more of my own recipes for them. Curry and corn go surprisingly well together because of how sweet the corn is. I used soy milk to make my soup creamy, but I recommend using coconut milk if you've got it. 

Curried Corn Soup

1 tbs oil

2 stalks celery, diced

1 carrot, peeled and diced

2 cloves garlic, minced

1 tsp garam masala

1 tsp turmeric

1 tsp coriander

1/2 tsp cumin

2 small potatoes, scrubbed and cubed

3 cups frozen corn kernels

3 cups vegetable broth

1/2 cup soy milk or coconut milk, or more depending on how creamy you want it

salt and pepper to taste

In a large pot, saute the celery in oil for about 2 minutes. Add the carrot and garlic and saute for another 3 minutes. Add spices and coat the celery, carrot and garlic with them. Add potatoes, carrots and brother and bring to a simmer. Let simmer for about 20 minutes, or until you can pierce the potatoes with a fork. When the potatoes are done, remove pot from heat. Add soy milk and blend with an immersion blender. You don't to blend too much, just enough to make it slightly creamy. Stir and return pot to heat for about 2 minutes.