Corn n Carrot Soup
Care to try out some hearty and filling soup with the goodness of fresh corn and carrots? Then you should definitely try this at home. It’s a very desi flavoured, a bit spicy, mildly tangy and a pretty soup. Though my hubby and Neha are fond of clear soups, Neha has promised to taste each new experiment of mine. Poor my little one !! All you need is one fresh corn (yes, the butta), separate the kernels and some carrots and onions. Previously, I used to
struggle to separate the kernels, but now I find it very easy. Simply peel off the skin, break into half and slowly push it down and the kernels fall out easily.
The carrot complements the corn and they both pair beautifully. I loved the subtle tanginess of lemon juice in this soup, which cuts through the sweet taste of corn and carrot. All you need is a big bowl of this soup and a slice of fresh home made bread. For more varieties of clear and creamy soups, please do click here. Stay tuned to this link for more updates 🙂 Till then, stay blessed, stay healthy !!
Ingredients:
- Fresh corn 1
- Onion 1
- Carrot 1
- Garlic cloves 2
- Salt to taste
- Pepper powder to taste
- Red chili flakes 1 tsp
- Lemon juice 2 tsp
- Fresh cream 1-2 tbsp (optional)
- Coriander leaves for garnish.
- Olive oil 1 tbsp
Method:
- Chop the onion, carrot and garlic cloves finely.
- Heat the olive oil and saute the corn kernels, onion, carrot and garlic.
- Add two cups of vegetable stock or water and bring to a boil.
- Add salt and pepper powder.
- Once the corn kernels and carrot pieces are cooked well, keep a tablespoon of cooked corn aside for garnish.
- Drain the liquid and make a smooth puree of the cooked veggies.
- Add the drained stock and bring to a boil again. Check salt and add pepper powder.
- Add fresh cream and red chili flakes.
- Add lemon juice, garnish with finely chopped coriander leaves and serve it piping hot.
