INGREDIENTS -:
Serves 4
1 tbsp. coconut oil
2 medium onions
4- 6 cloves garlic
1 tsp. sea salt
1 tsp black pepper
2 tsp. turmeric
1 tsp. cumin
4 ears fresh corn
2 cups vegetable broth
1 x 270ml tin coconut cream (can replace with broth if desired)
1 tbsp. freshly-squeezed lemon or lime juice
½ cup raw cashews, soaked overnight (4 hours minimum)
METHOD -:
Heat oil in a large pot over medium heat. When hot, add turmeric, cumin and cayenne and cook for about a minute, until fragrant.
Add onions and salt, and cook for 5 minutes until softened. Add garlic. If the bottom of the pot becomes dry, add a little broth instead of oil to moisten things up.
While the onions and garlic are cooking, husk the cobs of corn. Cut off the kernels by standing the corn on one end and slicing downwards. Add corn kernels to the pot and stir to coat with spices.
Cook for 5 minutes then add the remaining broth and coconut cream. Bring to a boil, then lower to a simmer and cook until the corn is bright yellow and sweet, about 5 minutes. During this time, make the coriander cream (see recipe below)
Once the corn is cooked, remove pot from heat and transfer the soup to a blender, reserving a few tablespoons of the whole corn kernels for garnish.
Add soaked and rinsed cashews. Blend on high until completely smooth. Add water to thin, if desired. Season to taste. Return soup to the pot to keep warm if necessary. Serve with coriander cream, a drizzle of olive oil, a few kernels of corn and plenty of cracked black pepper.
ThermoMix style
Place the onion and garlic into bowl, blend 5 minutes, speed 5.
Add coconut oil and cook for 5 minutes at 100C, speed 1.
Add spices and corn and cook for 5 minutes at 100C, speed 1 or until the corn is bright yellow and sweet.
Add broth and cook for 5 minutes at 100C, speed 1.
Add soaked and rinsed cashews. Blend on speed 6 up to speed 8 for 10 seconds or until completely smooth. Add water to thin, if desired.
Coriander Cream
½ cup raw cashews, soaked overnight (4 hours minimum)
1 tbsp. freshly-squeezed lemon or lime juice
1 cup corriander (leaves only, loosely packed)
½ cup water
1 tbsp. raw honey (or agave)
1 tsp. sea salt
½ small clove garlic, if desired
Put all ingredients in a blender and blend on high until completely smooth. Season to taste. Store leftovers in a sealed glass container.
Altered from My New Roots , courtesy to Sarah B