Roasted Carrot & Corn Soup | Cooksmart | Sanjeev Kapoor Khazana

Roasting gives this carrots and corn soup a special touch

ROASTED CARROT AND CORN SOUP

Ingredients

2 medium carrots, peeled
1 cup boiled corn niblets
2 tbsps 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 long pieces. Put them in the pan and roast. Add corn and roast both till fragrant.
2. Add onions and mix. Add bay leaf and salt and mix. Saute for 2 minutes.
3. Remove carrot pieces and put into a blender jar. Cool, add 1 cup vegetable stock and grind. Transfer the puree into a bowl.
4. Remove bay leaf and put the rest of the ingredients into the blender jar. Add 1 cup vegetable stock, cool and grind. Put this in the same pan.
5. Add carrot puree and enough stock to correct consistency. Adjust salt and simmer for 2-3 minutes.
6. Pour into soup bowls, sprinkle crushed black peppercorns, garnish with alfalfa sprouts and serve piping hot.

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Cuisine - Fusion

Course - Soup

Dish - Soup