Fresh and spicy, this chilled soup is the perfect dish to serve as the weather warms up. 


  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 onion, finely chopped
  • ¼ cup finely chopped carrot
  • 1 cup fresh corn kernels
  • ½ teaspoon turmeric
  • 1 tablespoon very finely chopped shallot
  • 1 teaspoon minced garlic
  • 1 teaspoon Wakaya Ginger Powder
  • 3 cups vegetable stock or water
  • 1/4 teaspoon cayenne pepper
  • 1 cup heavy cream
  • 1/8 teaspoon Wakaya Perfection Organic Ginger Powder
  • 6 ounces freshly-steamed lobster tail, sliced into 1-inch pieces and chilled
  • 1 tablespoon julienned cilantro
  • 1 tablespoon corn nuts, each kernel cut in half


Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions, carrots and one pinch salt and cook, stirring occasionally, until lightly softened and caramelized, about 5 minutes. Add corn and continue to cook slowly for 5 minutes until it begins to soften. Add turmeric, shallot, garlic and 1 teaspoon of Wakaya Ginger Powder; cook for one minute longer.

Step 1

Add vegetable stock, salt, cayenne and bring to a boil; reduce heat and return to a gentle simmer. Simmer soup, stirring occasionally, for 20 minutes to allow flavors to blend. Remove saucepan from heat and transfer soup to a large bowl over an ice water bath to help expedite the cooling process.

Step 2

Once soup has cooled to room temperature, blend soup: working in batches, transfer soup to blender and purée until smooth. Strain soup through a fine mesh sieve into a clean bowl and chill, covered, until ready to serve.

Step 3

In a separate chilled bowl, whip heavy cream until it just forms soft mounds; whisk in remaining 1/8 teaspoon Wakaya Ginger Powder and one pinch salt.

To serve

Distribute chilled lobster pieces and soup evenly between four serving bowls. Place one tablespoon ginger cream in center of each soup bowl; top with cilantro and corn nuts. Enjoy!