Baby corn and carrot soup Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and saut茅 onions and garlic until translucent.
• STEP 2.Add chopped baby corn and carrots and cook for a few minutes.
• STEP 3.Pour vegetable broth and bring to a boil. Simmer until the vegetables are tender.
• STEP 4.Blend the soup until smooth and creamy.
• STEP 5.Season with salt, pepper, and herbs of your choice.
• STEP 6.Serve hot and garnish with fresh herbs or a dollop of cream.

Cooking Tips

• You can add other vegetables like peas or mushrooms for added flavor.
• For a thicker soup, you can add a tablespoon of cornstarch mixed with water.
• If you prefer a chunky soup, you can skip blending and serve it as is.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the soup with crusty bread or garlic bread for a complete meal.