Light and easy Sweet Corn Soup – veggies like green peas, carrots make it more nutritious. It’s very lightly spiced and make a great soup for cold days.

Sweet corn and vegetable soup falls under the category of thick soup, as we have used corn-flour slurry to thicken the soup. The method of making this recipe is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe.

I usually make this for my kids for evening snack after they come back from school or classes and also when we prefer having a light meal for dinner.

I make my corn soup using sweet corn kernels. For the best flavors select fresh and ripe corn.


  • 1 cup sweet corn divided, I used canned sweet corn
  • 1/2 cup water
  • 2 teaspoons oil use oil of choice
  • 1/2 inch ginger finely chopped (6 grams)
  • 3-4 garlic cloves finely chopped (7 grams)
  • 1 green chili finely chopped
  • 1/3 cup finely chopped carrots
  • 1/4 cup green peas frozen, soaked in warm water for 10 minutes
  • 2 stalks green onions chopped, white & green parts separated
  • 3 cups water or vegetable broth
  • black pepper to taste
  • salt to taste, around 3/4 teaspoon
  • 1.5 teaspoon white vinegar
  • 1/2- 3/4 teaspoon soy sauce 
  • 1 teaspoon sugar or to taste
  • 4 teaspoons cornstarch mixed with 1/2 cup water


  1. To a blender add 1/2 cup sweet corn and 1/2 cup water. I have used canned sweet corn here. Blend to a smooth paste and set it aside.
  2. Heat a large pot on medium heat. Once its hot, add oil to it and then add the chopped ginger, garlic and green chili.
  3. Saute the garlic and ginger for 30 seconds and then add the carrots, green peas and green onion whites.
  4. Also add  the remaining 1/2 cup of sweet corn along with the sweet corn paste that we had prepared earlier.
  5. Cover the pot with a lid and let the veggies cook on medium heat for 5-6 minutes.
  6. Then stir in 3 cups of vegetable broth or water. Add black pepper and salt.
  7. Also add the white vinegar, soy sauce and sugar and mix to combine.
  8. Dissolve 4 teaspoons of cornstarch in 1/2 cup water. Stir well and then add to the pot.
  9. Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
  10. Garnish the sweet corn soup with green onion greens and serve hot!

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