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Fresh Carrot and Corn Soup

 

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Fresh Carrot and Corn Soup
 

 

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Recipe

Fresh Carrot and Corn Soup

Carrots are a goldmine of nutrients. For the best taste results, use fresh all the way. You want bright orange carrots, with feathery green ponytails, which seem such a pity to discard, and mealies bulging with perfect rows of teeth that you slice off the cob. Now that's what I call fresh! Believe me, you'll taste the difference between that and anything frozen or precut. What could be better than the sweet taste of carrot and corn soup for Rosh Hashanah.

Times

  • Prep Time : 20 min
  • Cook Time : 1 hour, 40 min
  • Ready Time : 2 hour

Servings

8-10

Ingredients

  • Little oil for frying
  • 2 onions peeled and roughly chopped
  • 1 Tbl grated fresh ginger
  • 1 heaped teaspoon of cumin
  • 1 tsp curry powder
  • 2 lbs fresh carrots, peeled and cut into 1 inch pieces
  • 2 lbs sweetcorn (yellow corn) off the cob (keep 1/3 aside for the topping)
  • 4 cups water (you may need a little more as some soup pots are bigger than others causing liquid to evaporate quicker!)
  • 2 pints chicken soup, homemade or 3 stock cubes dissolved in 2 pints water)
  • salt and pepper to taste

Directions

1. Heat the oil in a large soup pot and fry the onions and ginger until onions become glassy.

2. Add cumin and curry powder and fry for another minute.

3. Add carrots, two-thirds of the corn, the water and soup or stock.

4. Bring to the boil , then reduce heat and allow to simmer covered for 1 ½ hours.

5. Meanwhile, fry the other 1/3 of the sweetcorn in a little oil until golden brown and set asideto cool.

6. After 1 ½ hours, remove the soup from heat and liquidise it, either in a food processor or with a hand blender. If you feel it is too thick add a little stock or water. You don’t want it too smooth just nicely blended as you want a grainy texture.

7. Season with salt and pepper. The carrots and sweetcorn are  rather sweet, so you will need salt to bring out the flavours in  the soup.

8. Return the soup to the pot to reheat before serving with the fried sweetcorn sprinkled on top.

Tags

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

2 Responses to Fresh Carrot and Corn Soup

  1. avatar says: Fran

    I’d love to make this for Rosh Hashanah next week but help! When you say 2 pounds of corn, is that off the cob or on??????

  2. Hi Fran, It’s fresh corn, stripped off the cobb. A little bit of extra work to cut them off fresh, but worth it! However, if you’re short on time then use a packet of frozen, ‘off the cobb’ (sweet yellow corn). Its still good!

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