Creamy Corn Soup with Ginger, Cream, and Popcorn
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Creamy corn soup with ginger, cream, and popcorn
Ingredients
- Onion - 1 head
- Carrot - 1 piece
- Garlic - 2 cloves
- Potato - 1 piece
- Grated Ginger Root - 0.7 oz
- Water - 13 fl oz
- 10% cream - 7 fl oz
- Canned Corn - 1 can
- Spices - to taste
- Curry - 1 tablespoon
- Vegetable Oil - 1 tablespoon
- Popcorn - to taste
Step by Step guide
Step 1
Dice the carrot and ginger into small cubes. Slice the onion into half-rings. Mince the garlic finely. Don't worry too much about the size, as all these vegetables will go into the blender later. Meanwhile, place the chopped vegetables in a pot with heated sunflower oil, add a tablespoon of curry (the curry flavor in this soup should not be too pronounced; we only want hints of clove, turmeric, red pepper, and cinnamon) and sauté for two to five minutes, stirring, until a strong curry aroma develops.
Step 2
Then add one large diced potato and half of the water. Cover the pot with a lid and wait for 15 minutes while the vegetables cook and absorb the flavors.
Step 3
After 15 minutes, add the corn to the pot, along with an equal amount of cream and water. Add salt to taste and a bit of thyme. Cover again and let it cook for another 15 minutes.
Step 4
The soup is ready! Now turn off the heat and blend everything into a cream directly in the pot using a blender.
Step 5
Serving the dish is very simple. Use herbs and popcorn (which is also a form of corn). You can also top the soup with cream. Enjoy your meal!
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