Ingredients
1 chopped carrot
2 chopped tomatoes
3 tbsp sweet corn kernels
2 tsp oil
2 chopped onions
2 garlic cloves
Salt to taste
A pinch of sugar
2tsp cornflour slurry
For garnishing:
finely chopped spinach leaves
2 tsp cream
2 tsp pepper powder
1/2 cup bread croutons for serving.
Procedure
In a pan heat oil and saute garlic and onion for 3 minutes
Add carrot, tomato, and corn kernels (reserve 2 tsp kernels to add while boiling)
Cook well and bring it to room temperature
Put the mixture in a blender, add 3-4 cups water and strain it
Put the soup in a vessel, add salt, sugar and make it boil
After one boil, add cornflour slurry and stir continuously till it becomes thick.
Turn off the flame and serve hot with bread croutons.
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