Sweet Corn and Carrot Soup
Servings 2 people
Ingredients
- 1.5 ounces black eyed peas 眉豆
- 8 cups water
- 2 thin carrots or 1 big carrot (peeled and cut into large chunks)
- 1 sweet corn on the cob (cut into 5 pieces)
- 1.8 ounces raw cashew
- 1 dried sweet date 蜜棗 (aka dried honey date)
- Pinch of salt
Instructions
- In a small bowl, soak black eyed peas in room temperature water for 2 hours.
- In a large pot, bring 8 cups of water to a boil over high heat.
- Add carrot, corn, cashew, black eyed peas and date. Bring to a boil.
- Cover with a lid. Reduce to medium-low heat and keep on a small rolling boil for 1½ – 2 hours, stirring occasionally.
- Taste and season with a pinch of salt. Serve.
Notes
- Carrot sizes can be very different. Some are narrower and some are chubbier. In this recipe, I used the thin carrots. The carrots in Chinese supermarkets are usually bigger and chubbier. If that’s the one you get, use just 1.
- Raw cashew has no salt and not roasted. It can be easily found in regular supermarket.
- Dried sweet date can find in Chinese supermarkets or online.
- Dried sweet date can also be substituted with dried fig. Use 2 dried figs for 1 dried date.
- What I mean by "a small rolling boil"? It's not a full boil, but not a simmer either. It's kind of in between. I want the water to be moving enough nothing will stuck to the bottom.
- The ingredients can be eaten when the soup is done, but they may taste a little plain. I don't mind it too much. I usually eat the corn, carrot and black eyed pea, but the cashew is too soft for my taste.
- You can double the recipe and make extra. Just keep the leftover soup for another day.
- Leftover soup can be kept in the fridge for a few days. Reheat on stovetop before serving.