- 2 cups corn
- 1 large carrot grated
- 6 cups water
- freshly ground pepper
- 2 teaspoons corn flour
- chopped parsley leaves
Bring water to a boil in a large saucepan. Add the corn and let it cook for 6 minutes.
Add the grated carrot and salt and cook for 4 minutes more.
In a bowl, mix 2 teaspoons corn flour to 1/2 cup water and form a smooth mixture without any lumps.
Add the cornflour mixture to the soup and stir well. Cook till the soup thickens.
Serve warm with freshly ground pepper and chopped parsley.