Curried sweetcorn soupNew Recipes

Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • Calories 393
  • Carbohydrate 22
  • Fat 28
  • Fiber 5
  • Protein 11
  • Saturated Fat 16
  • Sodium 1
  • Sugar 9


  • 2 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 2 crushed garlic cloves
  • 1 red or green chilli, chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 1½ tsp ground turmeric
  • 1½ tbsp mild or medium curry paste
  • 1 chicken or vegetable stock cube
  • 50g red lentils
  • 400ml coconut milk
  • 800ml boiling water
  • 250g frozen sweetcorn
  • halved soft-boiled egg
  • coriander leaves
  • green chilli slices


  1. Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.