Make the Most of Summer Nights with this Golden Roasted Corn Soup
Recipe type: soup
Cuisine: Indian Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
If you love corn, this roasted corn recipe will not disappoint. It’s perfect for an easy, light, and delicious summer supper! If you give this recipe a try, share it on social media with the hashtag #artoflivingeats.
  • 4 ears of corn
  • 1 Carrot, grated
  • 1 red bell pepper, cut into ½ inch strips
  • ½ tomato, chopped
  • 2 cups of water
  • 2 tbsp Olive oil
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 pinch asafetida powder
  • ½ lemon, juiced
  • ⅓ cup of cilantro sprigs, finely chopped
  • Salt and pepper to taste
  1. Husk the corn and remove the silk (hair-like strands) from it.
  2. Place the four corn ears in an oven preheated to 350 degrees, and bake for 20 mins.
  3. After the corn is cooled, stand the corn up, holding the stem end, and cut the corn kernels off the cob using a sharp knife.
  4. Blend 1 cup of corn kernels with tomatoes and two cups of water.
  5. Heat oil in a thick-bottomed medium saucepan.
  6. Add turmeric, cumin seeds and asafetida powder to it.
  7. After seeds brown (around 15 seconds), add the blended corn mixture.
  8. Next, add the bell pepper and carrots.
  9. Season with salt and pepper and bring to a boil.
  10. Add lemon juice and garnish with cilantro.
  11. Enjoy hot.
Recipe by Jyoti's Organic Kitchen at