Today we’re cooking a wonderful carrots and corn soup.
Peanut butter gives a special note to this recipe; it makes the soup not only tasty, but also nutritious.
Peanuts are rich in folic acid, niacin and vitamin E.
They contain fats and protein that are very useful for the heart.
Recently, scientists have found they also contain resveratrol, which can reduce the risks of cardiovascular disease and even cancer.
The soup is slightly sweet thanks to the corn and is thick and fragrant and very beautiful!
Corn, by the way, contains the antioxidants: lutein and zeaxanthin which are important for our body.
Yellow corn can improve eyesight, and is also rich in various vitamins and minerals.
Ginger and garlic add a slight spice, and lemon juice creates the right balance of all these tastes.
Cooking this soup is simple. It consists of affordable ingredients and, I guarantee, it will please both adults and children.
A beautiful and practical therapeutic carrot soup.
Ready? Set? Let’s go cooking!
We will need: (2 average servings)
2.5 cups of vegetable broth or water (1 cup -250 ml)
4 large carrots
3/4 cup of frozen corn
1/2 white onion
1 clove of garlic
1 tbsp. of peanut butter
1 teaspoon of lemon juice
Vegetable oil for frying
Salt and pepper to taste
A pinch of ginger
Cut the carrots. No need to grate it, because the soup, in any case, will look like cream.
Measure out the corn and cut the onions.
Fry the onion in vegetable oil. The onion should become transparent.
Cover the vegetables with broth and cook. Add salt, ginger, pepper.
Pour the broth into a separate container, so you can regulate the density of the soup with it later.
Blend vegetables and garlic, add lemon juice and butter.
If the soup is too thick, add a little broth.
Done! Bon appetit!