Corn Carrot Soup

Want to have something warm on a cold winter day? The corn and carrot soup is a wonderful option. I simply love corn and can have it in almost any form. This recipe is very simple and can be prepared super quick!

Method:

  • 2 cups corn
  • 1 large carrot grated
  • 6 cups water
  • salt
  • freshly ground pepper
  • 2 teaspoons corn flour
  • chopped parsley leaves

Method:
Bring water to a boil in a large saucepan. Add the corn and let it cook for 6 minutes.
Add the grated carrot and salt and cook for 4 minutes more.
In a bowl, mix 2 teaspoons corn flour to 1/2 cup water and form a smooth mixture without any lumps.
Add the cornflour mixture to the soup and stir well. Cook till the soup thickens.
Serve warm with freshly ground pepper and chopped parsley.

Yum


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