Roasted Carrot and Corn Soup Roasting gives this carrots and corn soup a special touch. This recipe is from FoodFood TV channel By Sanjeev Kapoor 11 Dec 2019 in Recipes Course New Update Advertisment Main Ingredients Medium carrots, Corn kernels Cuisine Fusion Course Soups Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Roasted Carrot and Corn Soup 2 medium Medium carrots peeled 1 cup Corn kernels shed 2 tablespoons Oil 1 cup Onions chopped 1 Bay leaf to taste Salt as required Vegetable stock to taste Black peppercorns crushed a few to garnish Alfalfa sprouts Advertisment Method Heat oil in a non-stick pan. Halve carrots vertically and cut into big pieces, put them into the pan and cook till lightly browned. Transfer into a bowl and set aside to cool down to room temperature. Add corn into the same pan and cook till lightly browned. Add onions and mix. Add bay leaf and salt and mix and saute for 2 minutes. Set aside to cool down to room temperature. Put the carrot piece into a blender jar, add 1 cup vegetable stock and grind to a smooth puree. Transfer the puree into another bowl. Remove bay leaf and put the rest of the ingredients into the blender jar, add 1 cup vegetable stock and grind into a smooth puree. Transfer this puree into the same pan. Add carrot puree and enough stock to get the required consistency and mix well. Adjust salt and simmer for 2-3 minutes or till it comes to a boil. Pour into soup bowls, sprinkle crushed black peppercorns, garnish with alfalfa sprouts and serve piping hot. Nutrition Info Calories 597 Carbohydrates 75.4 Protein 9.2 Fat 31.6 Other Fiber 16 #Bay leaf #Black peppercorns #Corn kernels #Oil #Onions #Salt #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article