Corn, Coconut & Cashew Soup

By: Katrina Butterworth
Corn, Coconut &  Cashew Soup


  1. In a large pot melt the coconut oil. Add the turmeric, cumin and cayenne powder and cook for a few minutes until fragrant.
  2. Add the onions and garlic and cook until a little soft. (You may need to add a dash of water if the pot becomes too dry.)
  3. Add the corn kernels and toss with the mixture. Cook for a few minutes.
  4. Add the broth, bring it to a boil and then reduce the heat to low. Simmer around 5-7 minutes until the corn is just cooked.
  5. Add the cashews, coconut milk and lime juice then season with salt and pepper.
  6. Transfer to a high-speed blender or food processor and process until smooth. Add a little more water or coconut milk if you require a thinner soup.
  7. Transfer to serving bowls and top with fresh coriander.
  8. Serve warm and enjoy!
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.