Garlicky Carrot Soup with Toasted Canchita
This warming carrot soup is delicious when topped with Peruvian “canchita”, or toasted corn, providing a crunch. If you can’t find canchita corn, some homemade croutons would also do the trick.
3 cloves of garlic
A dash of oil x 2
1 low salt chicken stock cube*
2 handfuls of canchita corn
Course salt and pepper to taste
* I use low salt stock cubes so that my baby can have some of this soup too, but you could substitute it for a normal chicken or vegetarian stock cube
First, chop up the onion and fry it in a large pot, and when they’ve softened, add the peeled and chopped garlic and carrot. Stir and allow them to soften slightly for a couple of minutes. Next, add 2 cups of boiling water and crumble in a stock cube. Bring the mixture to the boil for three minutes, then allow to simmer. After five minutes, check if the carrots are soft. If not, simmer for a few minutes longer. If the carrots are soft, remove the pot from the heat and blend the mixture with a hand blender. Set the soup to one side to cool a little. Take a small pot and add a dash of oil. Put in two handfuls of can chuta corn and cover. You will start to hear the corn pop – they will have all popped within a minute or less, don’t leave the pot on the heat for longer because your corn with quickly burn! To serve, pour the soup into a bowl and drop some canchita on top, adding some course salt and pepper to taste.
My husband likes this soup with a cheese and chicken toastie, and canchita on the side.