Creamy Corn and Zucchini Curry Soup

Note: This soup tastes even better the next day. So it's a good meal to make over the weekend for a quick and easy mid-week dinner.

Makes 4 servings.

Corn Relish:
1 teaspoon olive oil
1 cup fresh corn kernels (or canned)
1/2 cup diced red bell pepper
2 green onions, thinly sliced
2 teaspoons finely chopped fresh cilantro
salt, to taste

Soup:
1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, peeled and chopped
3 cups vegetable broth
2 cups fresh corn kernels from 2 ears (or canned)
3 cups chopped zucchini (2 medium)
1 jalapeno pepper, diced (the more the seeds, the hotter the flavor)
2 tablespoons fresh minced ginger
1 teaspoon salt
1 tablespoon hot curry powder
1 (15 ounce) can regular or light coconut milk
juice of 1 lime (3-4 teaspoons)
1/4 cup each finely chopped fresh cilantro and mint

1. To make the relish, heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the corn kernels, red pepper, and green onions, cooking until slightly browned, about 5 minutes. Turn off heat, and add fresh cilantro and salt, to taste. Set aside.

2. In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, zucchini, jalapeno, ginger, salt, and curry powder, and stir well. Cook until potatoes are tender, about 15 minutes. Add the coconut milk, lime juice, and herbs. Turn off heat and cool for 10 minutes.

3. Puree soup in two batches until smooth, and return to the pot over medium-low heat.

4. Taste it, and adjust seasonings accordingly. Garnish each serving with a spoonful of corn relish.