Curried Corn Soup

4 ears of corn

1 quart vegetable stock

1 tablespoon unsalted butter

1 onion, chopped

1 tablespoon fresh ginger, minced

2 medium potatoes, peeled and diced

1 teaspoon kosher salt

1/2 teaspoon ground pepper

1 tablespoon Curry Seasoning

1 1/2 cups coconut milk

1/2 cup cilantro, chopped

3 scallions, diced

1/3 cup shredded unsweetened coconut, toasted (optional)

1 lime, cut into wedges, optional

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1. Remove corn from cobs and place in a bowl. Set aside.

2. In a large pot over medium high heat, add the stock and corn cobs. Bring to a boil. Cover and simmer for 10 minutes.

3. Meanwhile, in a large saucepan over medium-high heat add the butter. Once melted add the onions and ginger. Cook until onions are just translucent, about 5 minutes. Then stir in the potatoes, salt, pepper and Curry Seasoning. Cook until potatoes are tender, about 5 minutes.

4. Strain the water from the corn cobs into the saucepan with the curry-potato mixture. Then stir in the the corn and coconut milk. Bring to a boil, then simmer for 10 minutes allowing all the flavors to meld.

5. Transfer the soup to a blender or food processor. Blend until smooth. Serve hot with cilantro, scallions, toasted coconut, and a lime wedge.

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