Carrot-Corn Cream Soup with Spices
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
You can bake the vegetables instead of steaming them.
Ingredients
- Turnips - 4 pieces
- Water - 12 fl oz
- Coconut Milk - ½ can
- Cream 22% - 1 tablespoon
- Grated Ginger Root - to taste
- Red Curry Powder - to taste
- Flaky sea salt - to taste
- Ground Nutmeg - to taste
- Black sesame seeds - to taste
- Blanched frozen corn - 2.6 oz
Step by Step guide
Step 1
Peel the carrots, cut them into pieces, and place them in a steamer.
Step 2
After about 15 minutes, when the carrots become softer, add a handful of frozen corn to the steamer.
Step 3
Let the carrots and corn cook together for about 5–7 minutes.
Step 4
It's time to remove them from the steamer and place the carrots and corn in a separate pot. Add water and coconut milk as well.
Step 5
When the soup heats up, add the spices and salt. Keep it on low heat for a little longer, then remove from heat, add the cream, and cover for a minute.
Step 6
Blend for a minute, and the soup is ready. Black sesame seeds will beautifully garnish it.
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