(6 servings) Ingredients 1 tbsp olive oil 8 large sliced garlic cloves 4 cups peeled, chopped, and seeded tomatoes ½ cup chopped onion ½ cup chopped carrot 1 ½ tbsp sugar ½ tsp salt ½ tsp ground black pepper 250 ml milk and two tsp milk powder 2 cups fresh sweet corn ¼ cup fresh basil leaves, chopped (you can use coriander leaves as well) Preparation guide Heat olive oil in a pan over low heat and add garlic. Sauté for 4 minutes. Add tomatoes, onion, carrot, sugar, salt and pepper. Bring to a boil over medium heat, then reduce heat and simmer until the onion is soft and translucent, for about 10 minutes. Blend the mixture in an immersion blender. Now cook over low heat for 1-2 minutes adding milk, milk powder and corn. Serve soup in six bowls. Top with basil or coriander leaves and serve.
