Ingredients:
1 Tbsp coconut oil
1 Tbsp ground turmeric
¼ Tbsp ground cumin
2 pinches paparika
3 onions, chopped
1 Tbsp salt
6 garlic cloves, very finely chopped
1 litre vegetable stock
2 cups corn kernels
100 gms cashews, soaked for at least 4 hrs or overnight and blended to paste
1 Tbsp lime juice
2 Tbsp extra virgin olive oil
¼ Tbsp chipotle dip
Fresh coriander, roughly chopped to garnish
Method:
Take coconut oil in a large pan over medium heat. Add turmeric, cumin and paprika , cook for a minute. Add onions and salt and cook for 5 minutes. Add garlic and corn kernels .Cook for 5 minutes, then add the stock. Bring to boil, reduce heat to low and simmer for 5 minute still the corn is bright yellow.
Once the corn is cooked, remove the pan from heat and transfer the mixture to a blender, add the soaked cashews and lime juice. Blend until smooth; add water to thin the soup if required. Season to taste with salt.
Then in a bowl, whisk the olive oil with the ground chipotle until thoroughly blended.
Serve the soup in bowls, topped with chipotle dip and a sprinkle of chopped coriander.
