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FoodieAtlas Recipes around the World

Corn Soup

Corn Soup
Trinidad-And-Tobago
⏱ — min. Serves: —

Ingredients

  • 4 ears of fresh corn, kernels removed (or 3 cups frozen corn kernels)
  • 1 cup (240 g) split peas, rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 2 medium potatoes, diced
  • 1 cup (240 ml) coconut milk
  • 1/2 cup (120 ml) heavy cream (optional)
  • 6 cups (1.5 liters) vegetable or chicken broth
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • Salt to taste
  • Black pepper to taste
  • 2 green onions, chopped
  • 1/4 cup (15 g) fresh cilantro, chopped
  • 1 Scotch bonnet pepper, whole (optional)

Instructions

Prepare the Split Peas

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, ground cumin, ground coriander, and ground turmeric. Cook for another minute.

Add the Broth and Split Peas

Pour in the vegetable or chicken broth and add the rinsed split peas.

Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the split peas are tender.

Add the Vegetables

Add the diced carrot, potatoes, and corn kernels to the pot.

If using a Scotch bonnet pepper for heat, add it whole to the pot. Be careful not to break it open unless you want extra heat.

Simmer the Soup

Simmer the soup for another 20-25 minutes, or until the vegetables are tender.

Add Coconut Milk and Season

Stir in the coconut milk and heavy cream (if using).

Season with salt and black pepper to taste.

Finish with Fresh Herbs

Remove the Scotch bonnet pepper if it was added.

Stir in the chopped green onions and fresh cilantro.

Serve

Ladle the corn soup into bowls and serve hot.

Enjoy your meal!