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
Ingredients
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
Instructions
- 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
yummy
thank you kartika