Sweet Corn Soup
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
78 kcal
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Cuisine
Indian, Indian-Chinese Fusion
Sweet Corn Soup
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Sweet Corn Soup is a light and comforting bowl of deliciousness packed with so much flavor that comes from corn, green onions, ginger garlic, and carrots!
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Ingredients
- 1 cup carrot chopped into small
- 1 cup corn 1 tablespoon kept aside for making corn paste with water
- ½ teaspoon ginger fresh, grated
- 2 cloves garlic grated
- 1 small onion
- 1 teaspoon olive oil optional
- 2 cups water
- ½ cup green beans
- 3-4 piece green onions
- 1 small green chili adjust the heat
- 1 tablespoon cornstarch to make soup thick (optional)
- salt as per taste
- black pepper as per taste
Instructions
- Heat a little olive oil in a pan over medium heat. Add green chili, grated garlic, and grated ginger. After one minute, add chopped green onions and sauté for 2-3 minutes until they are soft and fragrant.
- Add chopped green beans and carrots. Cover with a lid. Add salt and black pepper after 2-3 min for faster cooking.
- While the carrots are being cooked, take 1 tablespoon of corn and blend them with water to make a paste. Add the frozen corn kernels and the corn paste and cook on a slow flame for 3-4 min. Add water and boil for 2 min on a slow flame. In the meantime, add 1 tablespoon water slowly to cornstarch and mix well.
- Add cornstarch slurry to the soup. The soup will slowly start thickening up. Cook for another 2-3 minutes.
- Serve your delicious sweet corn soup!
Notes
- Expert Tips
- The soup will thicken when kept at room temperature. Add water while heating to serve again and adjust the consistency.
- If you skip cornstarch, the soup would still be creamy but not very thick.
- Store the leftovers in airtight container with a lid in the refrigerator for about 2-3 days.
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