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Roasted Carrot and Corn Soup

Roasting gives this carrots and corn soup a special touch. This recipe is from FoodFood TV channel

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Roasted Carrot and Corn Soup

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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
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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.

Nutrition Info

Calories 597
Carbohydrates 75.4
Protein 9.2
Fat 31.6
Other Fiber 16
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