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Toasted Corn Soup & Salsa
Source: dLife

Smooth, fresh soup topped with spicy salsa and fresh basil.

Prep Time: 25 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 181.3
Total Carbs 36.9 g
Dietary Fiber 5.1 g
Sugars 9.7 g
Total Fat 2.2 g
Saturated Fat 0.3 g
Unsaturated Fat 0.8 g
Potassium 599.8 mg
Protein 6.0 g
Sodium 738.3 mg
Dietary Exchanges
, 2 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. After removing and discarding the corn husks and silks, wash the ears.
  2. Heat a 10-12-inch frying pan over medium heat and when the pan is hot, add the ears of corn; toast until the kernels are lightly browned, turning as needed. Remove the corn from the pan and let cool.
  3. In a 3-4 quart pan, combine the broth, carrot, onion, and garlic and bring to a boil. Continue to simmer until the vegetables are tender, roughly 10 minutes.
  4. Meanwhile, cut the kernels off the cobs with a sharp knife and add them to the broth mixture. Cover, and simmer for 5 minutes.
  5. In small batches, puree the soup in a blender until smooth. Also, run the soup through a fine sieve set over a bowl and discard the solids.
  6. Serve the soup hot or chilled, top with some basil salsa and basil sprigs.

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