Cold Curried Buttermilk Soup with Corn and Poblano Chile

• 1 teaspoon vegetable oil
• 1/2 yellow onion, finely chopped (about 1 cup)
• 1/2 poblano chile, seeded and finely chopped (about 1/2 cup)
• 1 large garlic clove, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 2 1/4 cups corn kernels (about 4 ears)
• 3 cups nonfat buttermilk
• 3/4 teaspoon coarse salt

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion, poblano chile, and garlic; saute until the onion is soft and translucent and the chile and garlic are tender and fragrant, about 5 minutes.
3. Add the coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes.
4. Add the corn, and saute until the kernels are lightly browned, about 5 minutes.
5. Remove from heat, and let cool slightly.
6. Transfer 1 1/2 cups of the corn mixture to the bowl of a food processor fitted with the metal blade, and add the buttermilk and salt; puree until the mixture is smooth.
7. Transfer to a large bowl or plastic storage container; stir in the remaining corn mixture.
8. Cover with plastic wrap, and place in the refrigerator until the soup is well chilled, at least 2 to 3 hours before serving.
9. (Per serving)
10. Calories: 177
11. Fat: 4g
12. Cholesterol: 7mg
13. Carbohydrate: 27g
14. Sodium: 643mg
15. Protein: 9g
16. Fiber: 5g

vegetable oil, yellow onion, poblano chile, garlic, ground coriander, ground cumin, ground turmeric, corn kernels, nonfat buttermilk, coarse salt

Taken from www.epicurious.com/recipes/food/views/cold-curried-buttermilk-soup-with-corn-and-poblano-chile-392291 (may not work)