Soup: Carrot with Corn Soup [50] 胡萝卜玉米汤

Beside Lotus Root Soup, this is another of my favourite soup. According to Reader’s Digest “Carrots contain high amounts of soluble fiber, largely from pectin, which could be the reason they’ve been shown to lower cholesterol. “, prevent diabetes, stop memory loss, beneficial to eye health, reduce risk of cancer and bolster bone health. Corn is nutritious, providing fiber, which aids in digestion, plus folate, thiamin, phosphorus, vitamin C, and magnesium. This carrot with corn soup is not only simple with 5 ingredients, it is packed full with nutrients. The soup takes at least one and half hour of boiling, but as usual with Chinese soup, the longer you boil, the more flavourful it is.

Carrot with Corn Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Carrot with Corn Soup

Author: 我的温馨厨房


3 carrots, peeled & sliced
1 corn
250g lean pork
6 red dates
1 tbsp wolfberries, soak for 15 minutes
2 litres water
salt to taste


  1. Preparation: Peel, wash and slice the carrots. Shuck off the outer husk and silk from the corn, wash and set aside. If you are using pork ribs, Blanch the pork ribs and washed off the scum. Set aside.
  2. In a deep pot, boil 2 litres of water. Add in the blanched pork ribs/lean pork, red dates, carrot slices and corn. Bring to a boil, then lower the heat and simmer for at least one and a half hour.
  3. At about 20 minutes before turning off the heat, add the wolfberries and let the soup simmer for another 20 minutes.
  4. Season with salt to taste before serving.


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