Carrot Corn Soup | How to make Carrot corn Soup
Carrot and Corn combined in a simple home made way with the flavor of bay-leaf..
Ingredients
- 3 medium `Carrot
- 1 cup corn
- 2 cloves garlic
- 1 small Bayleaf
- 1 teaspoon Ghee optional
- 1.5 cup Water
- Salt and Black Pepper as per taste
Instructions
- Wash all the vegetables under tap and chop carrot in large chunks.
- Add these veggies with Bayleaf to Pressure Cooker and cook for 2 whistles and simmer for 5 min.
- Heat Ghee in an Open Pan with lid. Add bayleaf. Simmer the gas and saute it. You will get aroma of bayleaf and can cook for one min.
- Open once it cools off,
- Sieve it and pour it in container.
- Boil it once and then add water as per the desired consistency. Cover it with lid and simmer for 5 min.
- Add salt and Black Pepper and serve it hot with breads.
Notes
We can add Corn Flour for making the consistency thick but I avoid using it and always prefer to make use of fresh veggies.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 127 |
| % Daily Value* | |
| Total Fat 3g | 4% |
| Saturated Fat 1.5g | 7% |
| Cholesterol 5mg | 2% |
| Sodium 82mg | 4% |
| Total Carbohydrate 24.5g | 9% |
| Dietary Fiber 4.4g | 16% |
| Total Sugars 7g | |
| Protein 3.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 43mg | 3% |
| Iron 2mg | 13% |
| Potassium 515mg | 11% |