Roasted Carrot and Corn Soup

Ingredients

• 2 medium carrots, peeled
• 1 cup boiled corn niblets
• 2 tablespoons oil
• 1 cup chopped onions
• 1 bay leaf
• Salt to taste
• Vegetable stock as required
• Crushed black peppercorns to taste
• A few alfalfa sprouts

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour into soup bowls, sprinkle crushed black peppercorns, garnish with alfalfa sprouts and serve piping hot.