Cool off with this refreshing Cold Curried Buttermilk Soup, a perfect blend of creamy buttermilk and warm spices like coriander, cumin, and turmeric. This light yet flavorful soup combines fresh corn and a hint of heat from poblano chile, creating a vibrant dish that’s perfect for hot days. Serve it chilled for a refreshing and healthy meal or appetizer.
Cold Curried Buttermilk Soup
Course: Soups, AppetizersCuisine: Indian-inspired4
servings10
minutes10
minutes140
kcalIngredients
1 teaspoon vegetable oil
1/2 yellow onion, finely chopped (about 1 cup)
1/2 poblano chile, seeded and finely chopped (about 1/2 cup)
1 large garlic clove, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
2 1/4 cups corn kernels (about 4 ears)
3 cups non-fat buttermilk
3/4 teaspoon coarse salt
Directions
- In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and poblano chile, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic, ground coriander, cumin, and turmeric. Stir and cook for 1 minute until the spices are fragrant.
- Stir in the corn kernels and cook for an additional 3-4 minutes, until the corn is tender.
- Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the mixture to a blender and add the buttermilk and salt. Blend until smooth.
- Transfer the soup to a bowl or container and chill in the refrigerator for at least 2 hours or until cold.
- Serve the soup cold, garnished with extra corn kernels, cilantro, or a sprinkle of paprika for added flavor.
Notes
- Nutrition Facts (per serving):
Fat: 3 g
Saturated Fat: 0.5 g
Cholesterol: 5 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugars: 8 g
Protein: 7 g
Sodium: 400 mg
This Cold Curried Buttermilk Soup is a perfect way to enjoy a refreshing and healthy dish during warm weather. With its blend of spices and cool, creamy texture, this soup offers a satisfying mix of flavors. Serve it chilled as a light meal or appetizer that’s both nourishing and delicious!
