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
- 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.
- 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.
- Transfer vegetables with liquid to a blender. Carefully blend it into a fairly smooth puree. Pass it through a fine sieve.
- 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.