Corn and Carrot soup- A Soupy Staple


As the monsoon steps in you can feel the roasting of corncobs in the air. You find the vendors selling them each n every corner round the streets, increasing your cravings for them.I too can’t resist myself from using this wonderful ingredient in one or the other way
A soupy bowl from corns is a staple from my kitchen these days.This easy to make yet powerpacked soup is a great source of essential nutrients.Though the corns and carrots give it a little natural sweetness to it  yet this piping hot soup prevents u from monsoon ailments like cough and colds
For this soup I have used a blended puree of boiled corns as well as the kernels. Also finely chopped carrots add the colour, flavour and nutrition

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Course – Main Course/Soups

Cuisine – Indian

 Prep Time – 10 Min

 Cook Time – 20 Min

 Total Time – 30 Min

 Yield – 4 Servings

 Author – Bharti Dhawan


 Corn cobs (bhutta) – 2 (medium sized)

 Carrots – 2 (medium sized)

 Butter – 1 tbsp

 Chopped garlic – 1 tbsp

 Chopped onion – 2 tbsp

Salt and black pepper powder – 2 tsp each

Milk – 2 cups+half cup

Water for soup – 3 cups

Water for boiling corn cobs/bhutta – sufficient


  • Boil the corn cobs(bhutta) until soft and keep aside to cool
    Chop the carrots finely and keep aside
  • Scrape down the boiled corn cobs with a knife. They are separated very easily as corn becomes soft after boiling

  • Blend a pure of half kernels with milk to get a creamy corn mix
  • Heat butter in a pan and add butter. Add chopped garlic followed by onions and saute
  • Now add chopped carrots and leftover half batch of kernels and sauté for one minute

  • Now add blended creamy corn mix milk and water and let it boil at low medium flame for 5 minutes

  • Add salt and pepper and mix
  • Healthy and flavoursome corn-carrot soup is ready to enjoy