How to make Roasted Carrot and Corn Soup -

Roasting gives this carrots and corn soup a special touch.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium carrots, Corn kernels (मकई के दाने)

Cuisine : Fusion

Course : Soups

For more recipes related to Roasted Carrot and Corn Soup checkout Vegetable Soup-Cook Smart. You can also find more Soups recipes like Minted Green Peas Soup With Corn Pearls Cauliflower Soup Mexican Hot Pot Almond And Vegetable Soup

Roasted Carrot and Corn Soup

Roasted Carrot and Corn Soup Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Roasted Carrot and Corn Soup Recipe

  • Medium carrots peeled 2 medium

  • Corn kernels shed 1 cup

  • Oil 2 tablespoons

  • Onions chopped 1 cup

  • Bay leaf 1

  • Salt to taste

  • Vegetable stock as required

  • Black peppercorns crushed to taste

  • Alfalfa sprouts a few to garnish


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Pour into soup bowls, sprinkle crushed black peppercorns, garnish with alfalfa sprouts and serve piping hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.