Sweet Carrot and Corn Soup Recipe Cantonese Style
The sweet carrot and corn soup is a very classic Cantonese soup that my family would make every week. Why? For Cantonese people, we believe that soup has many health benefits because the soup concentrates all the nutrients of the ingredients. The Carrot and Corn Soup specifically, my family always say that it can boost my immunity and detox.
That’s why I always have this recipe in my pocket, now you can have it too! Make a Carrot and Corn Soup for your family!
Ingredients – What do you need for the Sweet Carrot & Corn Soup?
The ingredients you will need for making this Carrot and Corn Soup are very minimal. Before you cook, prepare 2 carrots, 1 corn, and about 0.5-pound pork. I would recommend either use pork shoulder or pork loin. These two types of pork are very tender even after the long boiling.
Some other ingredients you will need include one dry date and a few pieces of ginger. Don’t skip those cause they have health benefits.
How to make the Cantonese Carrot and Corn Soup in Instant Pot
I use my instant pot to make the soup and it’s super easy. If you want to save some time cooking, instant pot can help! Just set up the instant pot and let it cook for you so that you can free yourself to do other things you need to do – work, watching TV, prep for other food.
Step 1:
Roughly cut carrots into serval chunks and corn in half. Put all the ingredients in the instant pot.
Step 2:
Then we need some water. It would be better if you use bottled mineral water but tap water would do just fine. Just make sure it’s room temperature.
Step 3:
Put your instant pot lid on. Make sure the steam valve of the instant pot is sealed. Push the soup button and set the timer to 40 minutes. Then you are free to just wait and do something else.
When it’s ready, the instant pot will beep and you can carefully turn the valve to “venting”. This will let the steam escape from the pot. Please don’t put your hands around the steam. After the steam’s all out, you can open the lid and serve your delicious Carrot and Corn Soup!
Can You Make the Soup Without an Instant Pot?
Of course! You can make the soup with the same ingredients on the stovetop! I usually would use a clay pot for soup because it allows moisture and heat to circulate evenly through the pot. But if you don’t have a clay pot handy, you could use a stockpot to make the Carrot and Corn Soup.
If you are making the soup on the stovetop, follow the same steps above except for step 3. At the last step, you will cover your pot and bring the soup to boil on high heat. After it’s boiled, turn it down to low and simmer the soup for about 1 hour.
Serving the Carrot and Corn Soup
When the soup is ready, it should still look clear with a good brownish color. Serve the soup in bowls with a few carrots and corns. You might also serve with salt on the table so that people can salt the soup to suit their taste. You can also shred the pork and serve it separately on the plate with light soy sauce with green chili slices for dipping. After the long simmer, the pork is very tender.
Sweet Carrot and Corn Soup Cantonese Style
Equipment
- Instant Pot
Ingredients
- 1 Sweet Yellow Corn
- 2 Carrots
- 0.5 pound Pork shoulder
- 2 piece Ginger
- 1 Dry Date
- 3 cup Water
- Salt to taste
Instructions
- Rinse corn and carrots. Cut the carrots into chunks and corn in half
- Cut 2 pieces of ginger
- Put all ingredients in the pot
- Add 3 cups of cold water
- Close and seal the Instant Pot, set it to "Soup" and set the timmer to 40 minutes
- Serve the soup in bowls. Shred the pork with dipping soy sauce
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