https://cooking.nytimes.com/recipes/1019451-spicy-corn-and-coconut-soup
5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
2 tablespoons olive oil
2 shallots, thinly sliced into rings
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
1 serrano chile (or other chile), minced
1.Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
2.In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
3.Add potato pieces, and stir to coat, 1 to 2 minutes.
4.Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
5.Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.




soup
Dinner
Vegan
https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric?smid=ck-recipe-iOS-share
¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
 Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
PREPARATION
1.Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minut

AATT #76: Curating recipes