How to make Roasted Carrot and Corn Soup -

Roasting gives this carrots and corn soup a special touch.Nutritious and more flavorful when roasted, this method for preparing carrots provides a delicious side dish that goes with a variety of foods. Caramelized carrots get paired with lentils, seasoned with toasted cumin and finished with creamy goat cheese.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Carrot (गाजर), Corn Niblets (मकई के दाने)

Cuisine : Indian

Course : Soups

Roasted Carrot and Corn Soup

Roasted Carrot and Corn Soup Recipe Card


Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Roasted Carrot and Corn Soup Recipe

  • Carrot peeled 2 medium

  • Corn Niblets 1 cup

  • Oil 2 tablespoons

  • Onions chopped 1 cup

  • Bay leaf 1

  • Salt to taste

  • Vegetable stock as required

  • Crushed black peppercorns to taste

  • A few alfalfa sprouts


Step 1

Heat oil in a non-stick pan. Halve carrots vertically and cut into long pieces. Put them in the pan and roast. Add corn and roast both till fragrant.

Step 2

Add onions and mix. Add bay leaf and salt and mix. Saute for 2 minutes.

Step 3

Remove carrot pieces and put into a blender jar. Cool, add 1 cup vegetable stock and grind. Transfer the puree into a bowl.

Step 4

Remove bay leaf and put the rest of the ingredients into the blender jar. Add 1 cup vegetable stock, cool and grind. Put this in the same pan.

Step 5

Add carrot puree and enough stock to correct consistency. Adjust salt and simmer for 2-3 minutes.

Step 6

Pour into soup bowls, sprinkle crushed black peppercorns, garnish with alfalfa sprouts and serve piping hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.