Jan 14

Carrot Sweetcorn Soup


carrots 3 – 4
frozen corn kernels – 1 cup
butter – 1 tbsp
salt to taste
coriander leaves
green chilies to taste
water – 4 cups
  1. In a pan or pressure cooker add the water and carrots and cook it until the carrots are soft and tender.
  2. Let the carrot cool and then blend it to fine paste
  3. Now reheat the carrot soup. Add more water if the consistency is thick
  4. Once it comes to a boil, add corn kernels, salt, butter and green chilies to taste
  5. let it boil for 2 -3 minutes.
  6. Switch off the stove and add chopped coriander leaves
  7. Serve hot and enjoy :)