Corn and carrot soup

Ingredients for 4 servings:

• 1 onion(s)
• 300 g carrot(s)
• 2 stalk(s) Celery
• 1 can corn, 285 g drained weight
• 1 tbsp butter
• 600 ml vegetable stock
• 200 ml cream or coconut milk
• salt and pepper
• 1 pinch of harissa or more, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the onion, peel the carrots, and dice both. Trim the celery, reserving the green parts. Dice the celery stalks. Drain the corn. Heat the butter and sauté the onion, carrots, and half of the celery for 5 minutes. Add the corn, broth, and cream/milk, and simmer for about 15 minutes over low heat. Puree the soup finely, season with salt, pepper, and harissa. Sprinkle the remaining celery and celery leaves on top and serve. Serve with a baguette. We like to serve it with skewers of harissa-seasoned chicken.