Take ½ cup of sweet corn (fresh or frozen) in a mixer and add ½ cup of water to it.

Make a smooth puree. (Pro tip: Making a smooth puree is crucial, or else the soup will appear grainy due to the skin of the sweet corns).

Now, take 2½ cups of water in a pressure cooker. Then add a cup of sweet corn, 1 tbsp of carrot (gajar, very finely chopped) and 1 tbsp of beans (very finely chopped). Mix them nicely.

Now, add the sweet corn puree, salt to taste, and 2 tsp of sugar to it followed by ½ tsp of white pepper powder. Mix everything nicely and boil the soup for 5 to 7 minutes on a low flame. (Pro tip: If you do not have white pepper powder at home, you may use an equal amount of black pepper powder).

Once it starts boiling, you will see froth forming on top due to the pulp of the sweet corn. Remove it with a spoon or ladle. (Pro tip: If you prefer a light and healthy sweet corn soup, it is good to serve at this stage. For a restaurant-like taste and experience, follow the next couple of steps).

Take 2 tbsp of corn starch or arrowroot powder in a bowl, add a little bit of water and make a mixture.

Now, add a little bit of this corn starch mixture to the soup, mix it first, then add some more and mix it again. (Pro tip: Do not add the entire corn starch mixture to the soup at once).

Check for the desired thickness. Add more corn starch mixture if needed. Boil it for another minute.

Now, finally, to enhance the taste and flavor of your sweet corn soup even more, add 1 tbsp of butter to it. Stir and cook for another 30 seconds or so. This will melt the butter properly. (Pro tip: Never cook the soup for a long time after adding the butter to it).

Your homemade tasty and healthy sweet corn soup is ready to enjoy. Transfer it quickly to a soup bowl and serve it hot. You may garnish it with a few finely chopped fresh coriander leaves for additional taste and flavor.