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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large saucepan over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, about 4 minutes or until tender. Add curry powder and salt; cook and stir for 1 minute.
Stir in corn, broth and black pepper. Bring to a boil; reduce heat. Cover and cook about 5 minutes or until corn is tender.
Transfer 2 cups of the corn mixture to a blender or food processor. Add 1/2 cup soymilk. Cover and blend or process until mixture is nearly smooth. Return pureed mixture to saucepan; stir in the remaining 2 1/2 cups soymilk. Cook over medium heat, stirring gently, until heated through. Stir in the snipped cilantro.
To serve, spoon soup into eight small soup bowls. Top individual servings with yogurt and cilantro leaves.