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
- 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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