Corn, Coconut & Cashew Soup

By: Katrina Butterworth
Corn, Coconut & Cashew Soup
Course
Dinner Soups
Tags
Asian Vegetarian Cashew Coconut Corn
Info
  • Servings
    4
  • Prep Time
    20 mins
  • Cook Time
    20 mins
Ingredients
  • Cashews, soaked (at least 4 hours or overnight) 2/3 cup
  • Fresh corn kernels (or frozen organic) 2 cups
  • Coconut oil 1 tbsp
  • Turmeric, ground 1 tbsp
  • Cumin, ground 2 tsps
  • Cayenne pepper ΒΌ tsp
  • Yellow onions, finely chopped 2 large
  • Garlic, minced 8 cloves
  • Vegetable stock 3 cups
  • Coconut milk 1 cup
  • Fresh lime juice 1 tbsp

Method

  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

Back to Recipes