Summary

Ingredients

• 1 large can corn
• 1 tablespoon rapeseed oil
• 1 onion (s)
• 1 clove garlic
• 1 large carrot
• 500 ml vegetable stock
• 2 tablespoon balsamic vinegar, (if you like it)
• 4 tablespoons milk
• salt and pepper
• turmeric
• curry
• 1 piece (s) ginger, (the size a thumb)
• 1 chilli pepper (s), or flakes

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Instructions

1. Peel the onion, garlic, carrot and ginger and cut into small cubes. Steam the onion and garlic in oil until translucent. Add the corn and ginger. Deglaze everything with the vegetable stock and milk. Add the carrot and cook everything together until soft. Then puree the soup - the longer, the finer the soup will be.
2. Season the soup with the spices - except for the chilli - to taste. Turmeric is especially important for the color, otherwise the soup will look rather bland. Saffron could also be used.
3. Cut the fresh chilli pepper into fine strips, if you don`t like it too spicy, remove the stones. If you did not use disposable gloves, be sure to wash your hands thoroughly immediately and keep your fingers away from your eyes.
4. Put the soup in deep plates and sprinkle with the chilli strips or chilli flakes and serve immediately.