This soup delivers all you expect in the best corn soup you ever tasted, I promise! It has a smoky, rich & creamy flavor but without all the cream & only uses whole food ingredients & mother nature’s medicines.
Heat large soup pot and add diced onions & a splash of veggie broth. Cover & cook stirring until softened.
If using fresh corn cut it off the cob and measure out 4 cups.
Add 4 cups of the frozen or fresh corn to the pot with the onions & stir. Add another splash of veggie broth & cook till softened.
Now add 4 cups of veggie broth & cook for 10 min until corn is cooked.
Time to add the spices: Chili powder, Tumeric, smoked paprika, salt & pepper.
Add the roasted cashews to a blender. To that add the potato water & garlic cloves.
Now add 2 cups of the hot broth from the pot & blend.
Now spoon some of the soup into the blender, this time you add the corn and the onions and not just the broth. Likely you will have to blend this soup in 2 batches so you don’t overfill your blender. Now Blend.
Add this blender full of creamy soup to a large bowl. Pour the rest of the soup from the pot into the blender & blend chunky or smooth, however you like.
Now add all the soup back into the soup pot.
Add 1-2 cups more veggie broth to thin the soup to the texture you like. Stir.
Add the juice of one whole lime.
Add your diced potatoes & one more cup of fire-roasted frozen corn or fresh corn. Cook for 10 more minutes to heat the corn and infuse all the flavors.
Serve & top with sesame seeds, smoked paprika & a few cilantro leaves.