Carrot, Corn & Vegetable Soup

Why people make this soup

Nourilo picked up some fresh organic carrots, corn and other produce at a local farmers’ market and turned them into this gentle, all-vegetable beauty soup. It comes out clear, sweet and lovely to sip — and you can eat the soft ingredients along with the broth. Organic vegetables really do taste that bit better. It’s the kind of pot you make when you want something nourishing, easy and entirely meat-free.

Method

1. Peel the carrots and cut into chunks; husk the corn and cut into pieces.
2. Peel and wash the water chestnuts; shell and skin the chestnuts; pit the red dates.
3. Add all ingredients to 2.4 L of water and simmer for about 1.5 hours down to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup is clear, sweet and tasty — fine for all ages. It is traditionally considered especially helpful for those with a pale complexion, rough skin, brown blotches on the face, or weakening eyesight.