1 Tbsp. butter
1 Tbsp. fresh ginger, very finely minced
6–8 garlic cloves, finely minced
1-1/2 cups carrots, peeled and cut
into 1/4-in. cubes
1/3 cup chicken stock
1 tsp. sugar
2-1/2 cups corn
Salt and freshly ground pepper
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Melt butter in a big saucepan. Add ginger
and garlic; cook 1–2 min. or until beginning to soften.
Add carrots, stock, and sugar; bring to a boil. Reduce heat,
cover, and cook 6–8 min. Add corn and heat through. Taste
and season. Serve hot.
