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Carrot and corn soup

Fresh carrots are a goldmine of nutrients. For the best taste results always use fresh carrots and sweet corn. This carrot and corn soup can be made in a jiffy with readily available ingredients. It's very yummy and has lingering aroma of ginger and garlic sautéed in butter.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup of boiled sweet corn kernels
  • ¼ cup boiled and crushed sweet corn kernels
  • 1 cup finely chopped and boiled carrots
  • ½ cup finely chopped spring onions
  • 4 Tbsp corn flour
  • 1 Tbsp butter
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • Salt to taste

Method
 

  1. Mix corn flour in half cup of water till it dissolves completely. Set aside.
  2. Heat butter in a deep bottomed pan, add ginger and garlic. Saute on a medium flame for few seconds.
  3. Add sweet corn, crushed sweet corn. Mix well and cook on a medium flame for one more minute, stir continuously.
  4. Add 4 cups of water, corn flour water mixture, salt and pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
  5. Add chopped spring onions and serve hot.