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Eat Seasonally Corn Carrot Soup – Recipe

I absolutely love eating seasonally.  If you notice the trends in vegetables, it makes dinner a little more interesting.  The easiest way to use produce when it is ripe is in a hearty soup.   Warm or cold, this corn carrot soup is perfect start for fall.

corn carrot soup

Corn Carrot Soup

  • 2 cobs of fresh corn
  • 1 carrot
  • Salt & pepper

Cut the corn off the cob.  Juice the corn and carrot (You can use the Omega VRT400).  Add salt and pepper.  Serve.

** If you want warm soup, Omega suggests adding ½ chopped onion and 1 or 2 cups of vegetable stock.  Simmer the onion.  Then add the corn and carrot juice.  Then add 1 or 2 cups of vegetable stock.  Simmer for 10 minutes on stove top over medium heat.  Add a dash of cream if you want a thicker soup.

 

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