Corn and Cashew Chowder
Ingredients
- 1 Tbsp coconut oil
- 2 medium yellow onions
- 6 cloves garlic
- 2 tsp. sea salt
- 2 tsp. turmeric
- 1 tsp. cumin
- 3 cobs fresh corn
- 4 cups vegetable broth/stock
- 1 Tbsp. freshly-squeezed lime juice
- 1/2 cup raw cashews, soaked overnight or 4 hours min
Preparation
Heat oil in a large pot on medium.
Add turmeric and cumin, cook for about a minute.
Add chopped onions and salt, and cook for 5 minutes then add garlic. If pot becomes dry, add a little broth.
Slice off the kernels and add corn kernels to the pot.
Cook for 5 minutes then add the remaining broth. Bring to a boil, then lower to a simmer and cook for another 5 minutes.
Transfer and blend on low.
Add soaked and rinsed cashews and blend on high until deliciously smooth.
