AuthorLaure CarterDifficultyBeginner

Yields2 Servings

 4 ears of corn or 2 cups of frozen corn
 1 carrot peeled and chopped
 ¼ cup chopped onions
 1 garlic clove, chopped
 2 tbsp sunflower oil
 1 cup water
 ¼ cup unsweetened and unflavored almond milk
 salt to taste

1

1- Cut corn from ears if using fresh corn

2

2- Warm a saucepan on low-medium heat. When pan is warm, add oil. Then add onions, stir until soft, garlic. Then add carrots and corn, stir.

3

Pour in water and cook until carrots and corn are tender.

4

3. Blend in a blender, then place back in the saucepan
4. Stir in the almond milk, until you have the consistency you desire.
5. Bring soup to a boil
6. Remove from heat

Ingredients

 4 ears of corn or 2 cups of frozen corn
 1 carrot peeled and chopped
 ¼ cup chopped onions
 1 garlic clove, chopped
 2 tbsp sunflower oil
 1 cup water
 ¼ cup unsweetened and unflavored almond milk
 salt to taste

Directions

1

1- Cut corn from ears if using fresh corn

2

2- Warm a saucepan on low-medium heat. When pan is warm, add oil. Then add onions, stir until soft, garlic. Then add carrots and corn, stir.

3

Pour in water and cook until carrots and corn are tender.

4

3. Blend in a blender, then place back in the saucepan
4. Stir in the almond milk, until you have the consistency you desire.
5. Bring soup to a boil
6. Remove from heat

Fresh Corn Soup