Blend 1/2 cup sweet corn with 1/2 cup water to form smooth paste
Heat oil in a large pot over medium heat. Add the chopped ginger, garlic and green chilli.Saute the garlic and ginger for 30 seconds until fragrant
Add the carrots, green peas and spring onion whites. Mix well
Add the remaining 1/2 cup of sweet corn along with the sweet corn paste and mix well
Cover with a lid and let the veggies cook on medium heat for 5-6 minutes.
Add 3 cups of vegetable broth with salt and pepper. Mix well
Add vinegar, soy sauce and sugar. Mix well
Dissolve cornstarch in 1/2 cup water. Stir well and then add to the pot
Bring the soup to boil
Simmer and cook for 3-4 minutes.Garnish the sweet corn soup with spring onion greens or Boiled corns and serve hot
