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Sweet Corn Soup
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Sweet Corn Soup

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!

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 people
Calories: 78 kcal
Course: Side Dish, Appetizer
Cuisine: Indian, Indian-Chinese Fusion

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

    Cup of Yum
  1. 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.
  2. Add chopped green beans and carrots. Cover with a lid. Add salt and black pepper after 2-3 min for faster cooking.
  3. 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.
  4. Add cornstarch slurry to the soup. The soup will slowly start thickening up. Cook for another 2-3 minutes.
  5. 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.