Carrot and corn soup
If liked, serve with salty popcorn as ‘croutons’.
Ingredients
- 500 g carrots, prepared and chopped
- 1 onion, prepared and chopped
- rapeseed oil
- 1 unwaxed lemon, finely frated zest
- salt, white pepper
- 300 g corn (tinned) drained
- 750 ml vegetable (or chicken) stock
Method
- In a saucepan, heat oil over moderate heat. Add onions, sweat for a few minutes. Add carrots, sweat for a few more minutes. Add stock, bring to the boil, simmer until carrots are soft. Add lemon zest and corn, cook for another 10 minutes. Remove from heat, blend to a smooth consistency. Pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.