The cream of carrot and corn soup is comforting for cold days. The special touch of plant-based milk gives it a unique smoothness. From preparing the carrots to adding the ingredients, every step is key to achieving a delicious and nutritious dish.
The carrots are cooked and pureed to create a smooth and appetizing mash.
The corn kernels are added to this mixture to provide texture and flavor.
The result is a exquisite cream soup that will delight everyone's palate.
Cream of Carrot and Corn Soup
Ingredients
5 Carrots
1 can of Corn
3 cups of Cashew plant-based milk
1 Onion
2 Garlic cloves
1 Ginger slice
1 pinch of Salt
Olive oil
1 teaspoon of Curry
1 teaspoon of Paprika
Preparation
Step 1 : Peel the carrots and cut them into cubes before cooking them in lightly salted water.
Step 2 : Meanwhile, chop the onion and garlic into pieces, which are sautéed in a tablespoon of oil.
Step 3 : Once cooked, drain the carrots and mash them to create a puree.
Step 4 : Add the corn kernels to this puree and blend them together.
Step 5 : Then, incorporate the sautéed onion and garlic, grated ginger, and seasonings.
Step 6 : Add the plant-based milk and cook until the mixture boils.
Step 7 : Once ready, the dish is prepared to be served.
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