Tomato-Corn Soup

Tomato-Corn Soup

Prep time: 

Cook time: 

Total time: 

Serves: 4

This is my sister Anita's recipe.
  • 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
  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, 12 to 15 minutes. 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 7 to 8 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.