Ingredients

1 RawSpiceBar’s Indo-French Vadouvan

6 ears corn cobs, shucked

1 tbsp butter

1 cup yellow onion, sliced

1 Salt & pepper, to taste

1 tbsplime juice

Preparation

  1. Cut kernels from corn cobs, set aside 1/3 of cob for topping. 2. In a blender, blend remaining corn cobs. 3. In a large saucepan, melt butter over medium heat. Add onions, salt & pepper and stir to combine. Cook 5-6 minutes until translucent and beginning to brown. 4. Add RawSpiceBar’s Indo-French Vadouvan and stir until fragrant, about 1-2 minutes. Add 1/2 corn kernels set aside and stir another 2 minutes. 5. Add pureed corn broth and simmer over moderately low heat, about 1 hour. 6. In a blender, puree the soup in batches until smooth. Add water if a thinner consistency is desired. Stir in lime juice, season with salt and chill. 7. When ready to serve, top with remaining corn kernels and serve chilled. Enjoy!