Rinse all the veggies - carrots, beans and spring onions. Fine chop them. Separate the greens and whites of the spring onions.

Mince peeled ginger and garlic. Deseed and chop green chilies if using.

Grind half cup sweet corn kernels in a blender with 4 tbsps water to a smooth puree. This step is optional and you may simply skip it. But the corn puree imparts a great flavor.

Heat oil in a wok or a pot. Saute ginger, garlic and green chili until aromatic, for 30 to 40 seconds.

Next add spring onion whites & sauté for a minute. Add carrots and beans, Saute for 2 minutes.

Add sweet corn kernels, corn puree, salt and sugar. Pour water or stock & mix well.

Bring the soup to a rolling boil and simmer for 2 minutes.

While the soup boils, mix 1½ tbsp corn starch with 4 tbsp water. Pour this to the boiling soup.

Stir and boil this until the sweet corn soup thickens slightly. The soup will thicken further upon cooling. Taste test and add more salt if required.

Add the spring onion greens, crushed pepper & vinegar (optional). Transfer sweet corn soup to serving bowls.