How to Make Carrot, Potato, and Fresh Corn Soup

I like to have a soup at least 4-5 times a week. Each time, I prefer to sip a puree with different combinations. Here's a veggie soup recipe that I made to feed a craving I was having: I picked three healthy vegetables (carrots, potatoes, and fresh corn) to make this puree.

• Carrots are excellent sources of beta-carotene, fiber, vitamin K, anti oxidants, and potassium. They are crunchy, colorful, and delicious.
• Fresh corn adds a nutty flavor to the dish. This mildly sweet veggie is a favorite of many. Corn has many nutrients that are beneficial for humans.
• Potatoes give a nice creamy finish to this soup. They are known to contain high levels of vitamin C, and B 6, manganese, pantothenic acid, niacin, and phosphorous.

I pureed these veggies with fresh spices and herbs to make this delicious soup. Let me now share the step-by-step recipe with you.

1. Immerse chopped potatoes in water. This will reduce their sticky starch. Strain them before use.
2. Heat oil or butter in a deep-bottomed pan. Throw in chopped garlic, ginger, dry red chilies, and onions. Sauté them for a minute.
3. Add nutmeg. Continue sautéing for about 30 seconds.
4. Throw in chopped carrots and potatoes. Add some salt. Stir-cook the mix on a high heat for 3 minutes.
5. Add some water. Let the mix boil till the veggies become soft. Add fresh corn. Continue cooking for 2 more minutes. Turn off the heat.
6. Transfer the mix to a mixer or blender. Grind to get a smooth puree.
7. Pour this puree back to the same pan that you used earlier. Add 3 cups of water.
8. Throw in remaining salt and sugar. Bring the mix to a nice boil. Adjust the consistency by adding water, if needed.
9. Now, your favorite carrot, potato, and fresh corn soup is ready! Pour it equally into four bowls.
10. Serve them hot, garnished with some yogurt and thinly chopped pistachios. Enjoy sipping this awesome, garlicky soup!