Description
A golden, soothing soup made with sweet corn, turmeric, and warming spices. Light yet nourishing, this 30-minute recipe is naturally gluten-free, rich in fiber, and packed with immune-boosting benefits.
Ingredients
- 1 cup sweet corn pearls (fresh or frozen)
- 1 small carrot, finely chopped
- 1.5 teaspoons freshly ground organic turmeric powder
- 1 teaspoon black pepper powder
- 2.5 teaspoons ghee (or coconut oil for vegan)
- 2 teaspoons corn flour
- 2 teaspoons milk powder (or coconut/almond milk for vegan)
- ½ teaspoon ginger powder
- 3 cups water
- ½ teaspoon sugar
- Salt, to taste
Instructions
- Heat ghee in a soup pot over medium heat. Add corn pearls and chopped carrots, sautéing until aromatic.
- Add ½ cup water, salt, sugar, ginger powder, and turmeric powder. Stir and cover. Cook on low flame for 10 minutes, until corn softens. Add another ½ cup water if needed and cook for 5 more minutes.
- Pour in the remaining water and bring to a boil.
- In a small bowl, mix milk powder, corn flour, and 2 tablespoons water into a smooth paste. Slowly stir this into the boiling soup to thicken.
- Simmer for 2–3 more minutes. Adjust seasoning and serve hot.
Notes
- Blend half of the soup for a creamier texture.
- Add chili flakes or lemon juice for extra spice or tang.
- Make it vegan by using coconut oil and skipping or replacing the milk powder with plant milk.
- Stir in spinach or kale for added nutrition.
- Top with roasted seeds or croutons for crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 180
- Sugar: 7g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
