Spicy carrot and corn soup

This tasty, nutritious and good looking soup is a great idea to open a nice dinner or to be served as a quick evening main meal

Cooked by Simone Kafyri,

from the Greek version of "Olive" magazine of "Proto Thema" newspaper

Ingredients (for 4 people):
4 large carrots, cut in slices
1 cup of corn kernels (fresh or frozen)

1 large yellow onion, coarsely grated

2 tbsp of butter

1 tbsp of olive oil

2 cups of chicken stock

2 ½ cups of full-fat milk

1 tbsp of grated fresh ginger (optional)

4 tbsp of single cream

1 tbsp of mild or hot curry powder

salt
blackpepper

1-2 tbsp of finely chopped flat-leaf parsley to garnish

1 cup of salted pop corn to garnish

Method:
Warm the oil and the butter in a spacious pot on medium heat and sauté the onion and the ginger stirring for a few minutes with a wooden spoon.

Add the carrots, the curry and the corn kernels and stir for 5 minutes. Pour over with the chicken stock and the milk, turn the heat to medium-low and semi-cover the pot with the lid. Simmer the ingredients for 20 minutes, until the carrots are quite softened.

Mash the vegetables completely as they are in the pot using a hand blender (or in a blender and transfer back to the pot). Pour in the single cream, stir, check the salt and season with black pepper.

Serve the soup immediately sprinkling on top with the parsley and scatter with some pop corn.