Soups always sound comforting isn’t it? And this particular one is my husband’s favorite. Sweet Corn Soup. This soup with mild flavors works best for a light midweek dinner and gets ready in no time. I have blended half of the corn kernels to give the soup a nice creamy texture. You can pair it with some garlic bread as I did or enjoy it by itself. The choice is yours!
In a pot add 1 tsp oil and garlic. Sauté for 3 seconds.
Add onions, carrots, green chilies and 1/2 cup corn kernels and cook for 3-4 minutes.
Next add soy sauce, vinegar, red chili sauce, black pepper and salt.
Take 1/2 cup of corn kernels and a 1/2 cup of water and grind to a fine paste.
Add the paste to the sautéed vegetables and cook for 1-2 minutes then add 3 cups of water.
This step is optional. I like to have this prepared and marinate for an hour so that the flavors get infused well.
Before serving add the cornstarch mix and boil the soup for roughly 8 to 9 minutes and the soup is ready!
