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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large saucepan. Add onion; cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant. | 2. Add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes; remove from heat. | 3. In a blender, food processor or using an immersion blender, puree mixture (in batches if necessary), until smooth. Strain through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. | 4. To serve, stir cilantro or scallions into soup. Spoon into bowls and top with about 2 teaspoons each of yogurt and tomato. Garnish with additional chopped cilantro or scallions, if desired. Serve hot or cover and refrigerate up to 2 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
chicken broth	4	cups	fat-free	312.48	7.56	44.5536	10.4832
corn	3	cups		374.1	81.345	14.2245	5.8725
potato	2	cups	peeled diced	231.0	52.47	6.15	0.27
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
salt	1	teaspoon		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
nonfat yogurt	1/4	cup		-	-	-	-
tomato	1/4	cup	diced	6.705	1.449	0.3278	0.0745

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.