Sweet Corn Soup is a light and comforting bowl of deliciousness packed with so much flavor that comes from corn, green onions, ginger garlic, and carrots!
As the winter season begins, I crave warm soups. The best thing about soups is that they gather easily and there is no rule per se what can be added and what cannot be added into a soup! The leftover vegetables make the best soup, in my opinion.
This sweet corn soup was also made sort of to use up leftover veggies- spring onions, green beans, carrots, and frozen corn! Such a simple yet creamy soup that gathers in just 15 minutes. No much prepping or elaborate cooking!
Perfect for a quick meal or a starter, this sweet corn soup with carrots is easy to make and great for chilly days. Even picky eaters won't say No to this amazing soup.
Find More Easy Veg Soups from my blog: Lemon Coriander Soup, Red Lentil Sweet Potato Soup, Tomato Rice Soup, Mushroom and Spinach Soup, Creamy Vegan Tomato Soup.
Ingredients
- Frozen corn kernels: I had leftover frozen corn kernels. You may use fresh as well. I had ground 2 tablespoon corn with water to make a puree and used it to make the soup creamy.
- Green Beans and Carrots- Add color and texture to the soup.
- Onion: I have used spring onions.
- Ginger Garlic: Highly recommend using fresh ginger and garlic for the best flavor.
- Corn starch: Make a quick corn starch slurry to make soup creamy (optional)
- Salt and black pepper
- Green chili- Optional
How To make Sweet Corn Soup
Step 1. Prep Veggies and Sauté Onion and Garlic
Heat a little olive oil in a pan over medium heat. Add green chili, grated garlic, and grated ginger. After one minute, add chopped green onions and sauté for 2-3 minutes until they are soft and fragrant.
Step 2. Add green beans and carrots
Add chopped green beans and carrots. Cover with a lid. Add salt and black pepper after 2-3 min for faster cooking.
Step 3. Add Frozen Corns
While the carrots are being cooked, take 1 tablespoon of corn and blend them with water to make a paste. Add the frozen corn kernels and the corn paste and cook on a slow flame for 3-4 min. Add water and boil for 2 min on a slow flame. In the meantime, add 1 tablespoon water slowly to cornstarch and mix well.
Step 3. Add Cornstarch slurry
Add cornstarch slurry to the soup. The soup will slowly start thickening up. Cook for another 2-3 minutes.
Step 4. Serve It
Serve your delicious sweet corn soup!
Expert Tips
- Store the leftovers in airtight container with a lid in the refrigerator for about 2-3 days.
- The soup will thicken when kept at room temperature. Add water while heating to serve again and adjust the consistency.
- If you skip cornstarch, the soup would still be creamy but not very thick.
You May Also Like:
More Easy Soups
- Roasted Garlic Tomato Soup With Basil- Vegan Homemade
- Healthy Beet Recipes- Veg/ Vegan, Easy & Creative
- Mushroom Soup Without Cream {Healthy & Vegetarian}
- Low-Calorie Beetroot Soup {Vegetarian & Healthy}
- Easy Thai Vegetable Soup with Coconut Milk
- 15+ Healthy Low Cal Vegetarian Soups
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Sweet Corn Soup
Equipment
- 1 heavy-bottomed pan with a lid
- 1 Chopping board
Ingredients
- 1 cup `Carrot chopped into small
- 1 cup corn 1 tablespoon kept aside for making corn paste with water
- ½ teaspoon grated ginger fresh
- 2 cloves garlic grated
- 1 small onion
- 1 teaspoon olive oil optional
- 2 cups Water
- ½ cup green beans
- 3-4 piece green onions
- 1 small green chili adjust the heat
- 1 tablespoon cornstarch to make soup thick (optional)
- Salt and Black Pepper as per taste
Instructions
- Heat a little olive oil in a pan over medium heat. Add green chili, grated garlic, and grated ginger. After one minute, add chopped green onions and sauté for 2-3 minutes until they are soft and fragrant.
- Add chopped green beans and carrots. Cover with a lid. Add salt and black pepper after 2-3 min for faster cooking.
- While the carrots are being cooked, take 1 tablespoon of corn and blend them with water to make a paste. Add the frozen corn kernels and the corn paste and cook on a slow flame for 3-4 min. Add water and boil for 2 min on a slow flame. In the meantime, add 1 tablespoon water slowly to cornstarch and mix well.
- Add cornstarch slurry to the soup. The soup will slowly start thickening up. Cook for another 2-3 minutes.
- Serve your delicious sweet corn soup!
Notes
- The soup will thicken when kept at room temperature. Add water while heating to serve again and adjust the consistency.
- If you skip cornstarch, the soup would still be creamy but not very thick.
- Store the leftovers in airtight container with a lid in the refrigerator for about 2-3 days.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 78 |
| % Daily Value* | |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.3g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 2% |
| Total Carbohydrate 15.2g | 6% |
| Dietary Fiber 2.7g | 9% |
| Total Sugars 3.4g | |
| Protein 2g | |
| Vitamin D 0mcg | 0% |
| Calcium 32mg | 2% |
| Iron 1mg | 8% |
| Potassium 281mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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