6 servings, 15 minutes prep/cook time
1 tablespoon light olive oil
3 garlic cloves, minced
4 to 5 scallions, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 14 to 15-oz cans light cocount milk
1 1/2 cups rice milk (can substitute cow's milk)
One 16 oz bag of frozen corn
2 teaspoons curry powder
1/4 teaspoon salt, or to taste
1/2 cup minced fresh cilantro
1. Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Saute over medium-low heat until softened and golden, 2 to 3 minutes.
2. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding it to the soup.
3. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 3 minutes. Season with salt and remove from the heat.
4. Serve, passing around the cilantro for topping.
NOTE: Vegan and delicious!