There’s a little restaurant in Antigua where my husband and I regularly eat out because they have cheap meals that are incredibly good. For just over $2, you get soup and bread, tortillas and a meat dish with a side, a dessert and drink . . . the REAL treat there is the lovely soup. They make their soups with vegetables and no consomme, it’s all flavored by the day’s veggies and they are SO delicious.

This soup uses just two vegetables to make a lovely soup that is just light enough to work for spring. Add a little salt to taste and you have something that is wonderfully tasty without being too complicated. In fact, my husband, who dislikes soups in general, ended up polishing off the ENTIRE POT! Guess I’ll just have to make this one again.

Carrot Corn Vegetable Soup

Serves 4

4 carrots, finely chopped

2 c. corn kernels (I used fresh, but frozen would be fine)

2 c. water

2 garlic cloves, peeled and whole

Salt to taste

In the water, cook half the carrots and half the corn, along with the garlic, for about 10 minutes. Remove the garlic and discard.

Blend the soup in your blender for 3 min. or until smooth. Remember, when blending hot liquids, you need to carefully remove the center cap so the steam can escape.

Return the mixture to the pot and add water if needed to get the right consistency, a light soup. Add the remaining vegetables and simmer until the carrots are tender. Salt to taste and serve.