Tomato-Corn Soup

Tomato-Corn Soup

Serves: 4

This is my sister Anita Mistry's recipe.
Ingredients
  • 6 medium tomatoes
  • 1 carrot
  • 3 fresh corns or 1 cup frozen corn
  • 1 shallot
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, finely minced
  • 2 inch piece of ginger, finely minced
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt or to taste
  • 1 tablespoon fresh lime juice
Directions
  1. Cut tomatoes and shallot into quarters. Cut carrot into ¼ inch slices. If fresh corns, remove corn kernels from cob. Save the cobs and break into 2-3 pieces.
  2. Transfer vegetables to a soup pot and cover with 4 cups of water. Add saved corn cobs. Cover the pot and cook until carrot slices are tender. Discard the corn cobs.
  3. Transfer vegetables with liquid to a blender. Carefully blend it into a fairly smooth puree. Pass it through a fine sieve.
  4. Rinse out the soup pot and wipe it dry. Heat soup pot on medium heat and melt the butter. Add ginger and garlic and sauté them for a minute. Pour the soup and season with salt and pepper. Mix well and let it simmer for 5 minutes. Add lime juice and let it simmer for 2 more minutes. Adjust the seasoning and consistency of soup to your liking. Serve with sandwich for a lunch or as a first course for dinner.