This Turmeric and Sweet Corn Soup is a golden bowl of warmth and wellness. I love how it’s both comfort food and a nutritional powerhouse. Sweet corn brings natural sweetness and fiber, while turmeric adds an earthy note and boosts the immune system. It’s a quick and healthy option for lunch or a light dinner.

Why You’ll Love This Recipe

I like this soup for its simplicity and healing properties. The ghee gives it a smooth richness, while the turmeric and ginger powder elevate its flavor and health benefits. It’s naturally gluten-free, ready in just 30 minutes, and great for boosting immunity. I find it perfect for a cozy day or when I want something soothing but light.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup sweet corn pearls

• 1 small carrot, finely chopped

• 1.5 tsp freshly ground organic turmeric powder

• 1 tsp black pepper powder

• 2.5 tsp ghee

• 2 tsp corn flour

• 2 tsp milk powder

• 1/2 tsp ginger powder

• 3 cups water

• 1/2 tsp sugar

• Salt, as per taste

Directions

1. I start by heating ghee in a soup pot. I sauté the corn pearls and chopped carrots until aromatic. Then I add 1/2 cup water, salt, sugar, ginger powder, turmeric powder, and stir everything together.

2. I cover the pot and let it cook on a very low flame for about 10 minutes, until the corn softens. If the water evaporates too quickly, I add another 1/2 cup and continue cooking for 5 more minutes.

3. Once the vegetables are tender, I pour in the remaining water and bring it to a boil. Meanwhile, I make a paste using milk powder, corn flour, and 2 tablespoons of water. I add this slowly to the boiling soup while stirring, allowing it to thicken slightly.

4. I simmer for a couple more minutes, then adjust seasoning and serve hot.

Servings and timing

This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes blend half of the soup for a creamier texture.

• I add a pinch of chili flakes or a dash of lemon juice for a spicier or tangier profile.

• For a vegan version, I swap ghee with coconut oil and skip the milk powder.

• Adding spinach or kale gives it an extra nutrition punch.

• I occasionally top it with roasted seeds or croutons for added crunch.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 2 days. When reheating, I gently warm it on the stovetop over low heat while stirring to avoid any lumps from the corn flour. I add a splash of water if it thickens too much.

FAQs

What makes this soup healthy?

I use sweet corn which is full of fiber, vitamins, and minerals. Turmeric adds anti-inflammatory and antioxidant properties, making this soup great for immunity and digestion.

Can I use frozen corn instead of fresh?

Yes, I often use frozen corn when fresh isn’t available. It works just as well after a quick rinse under warm water.

Is this soup good for kids?

Definitely. It’s mildly spiced, creamy, and sweet from the corn, which makes it appealing to kids. I just reduce the pepper if needed.

Can I make this soup ahead of time?

Yes, I like preparing it a few hours in advance. It actually tastes even better after resting, as the flavors develop more. I just reheat gently before serving.

Can I skip the milk powder?

Yes, if I want a dairy-free version or don’t have milk powder, I simply leave it out or replace it with a splash of coconut milk or almond milk.

Conclusion

I keep coming back to this Turmeric and Sweet Corn Soup when I want something quick, healing, and satisfying. It’s easy to prepare, loaded with goodness, and always comforting. Whether it’s a cool evening or just a day I need a little extra care, this soup always delivers warmth and nourishment.