Corn Soup with Yogurt Sour Cream

2 ears fresh raw corn, scrape
100g carrot, cut into small pieces
40g yellow onion, slice
4 tablespoons yogurt sour cream
½ tablespoon olive oil
1 teaspoon parsley, mince
¼ teaspoon salt
¼ teaspoon white pepper powder
500ml water

Heat the oil in a saucepan over high heat. Add onion and stir-fry for 1 minute. Add water and let it boil.
Add carrot and corn. Sprinkle with salt and pepper.
Cook until corn and carrot are tender.
Top with sour cream and parsley.
Serve hot!