Spicy Corn Soup with Baked Tortilla Chips

  • Yield: 4 servings


1 1/2teaspoons ghee or 1 tablespoon vegetable oil
1 1/2medium onions, sliced
1/2ounce piece ginger, roughly chopped
4cloves garlic, roughly chopped
1 to 2 green chiles, pierced with the tip of a knife
1/2teaspoon ground turmeric
1 1/2teaspoons ground cumin
1 1/2teaspoons ground coriander
1/2 to 1teaspoon garam masala
4 ears corn, corn cut off with a serrated knife (one handful reserved for garnish)
Handful of cilantro, chopped
Baked Tortilla Chips:
1 corn tortilla
Pinch of salt and freshly ground black pepper
1teaspoon vegetable oil


  1. Heat the oil in a large nonstick saucepan. Add the onions and cook until soft and golden brown at the edges. Add the ginger, garlic, and chile and cook, stirring, for 40 seconds. Add all the spices and salt, give the pan a good few second stir, then add all but the reserved handful of corn (if you are making the garnish). Pour in enough water to come 1 ½ inches above the corn, add the bare cobs for extra flavor, bring to a boil, cover, and simmer for 15 to 20 minutes, or until the corn is tender crisp. Remove the cobs.
  2. Take off the heat and blend into a smooth soup. Pass through a strainer to remove any unprocessed corn skins. Adjust the water content for a creamy soup, adjust seasoning, bring back to a boil, and serve garnished with the chopped cilantro or the corn garnish below.
  3. For optional garnish: add 1 teaspoon oil to a small, nonstick saucepan. Add ½ teaspoon of cumin seeds and once they sizzle, add the reserved corn and half a red bell pepper, chopped. Sauté for 7 to 9 minutes, or until crisp tender. Add the cilantro.
  4. For the baked tortilla chips: Preheat the oven to 350ºF. Rub both sides of the tortilla with the oil, then sprinkle over the salt and pepper. Halve the tortilla, then halve again. Stack the quarters on top of each other and cut into more wedges. Place straight on the oven rack and bake for 7 minutes, or until they are lightly golden. They will firm up as they cool.

–This recipe was first printed in the cookbook Anjum’s Eat Right For Your Body Type: The Super-Healthy Detox Diet Inspired by Ayurveda by Anjum Anand, and is reprinted with permission from the publisher.