|
Ingredients
|
Quantity
|
|
Unsalted butter or ghee
|
2 tbsp
|
|
Chopped cashewnuts
|
¼ cup
|
|
Jalapeno pepper – chopped
|
1 or more to taste
|
|
Coriander seeds
|
1 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Vegetable broth or chicken broth
|
8 cups
|
|
Corn kernels
|
3 ½ cups
|
|
Salt
|
|
|
Freshly ground pepper
|
|
|
Red bell pepper – seeded and chopped
|
1
|
|
Shredded coconut – fresh or dried
|
3 tbsp
|
|
Chopped cilantro
|
3 tbsp
|
Melt butter or ghee in large saucepan over medium heat. Add nuts,
jalapenos, coriander and cumin. Cook, stirring constantly, until fragrant and
toasted, about 3 minutes. Add broth and corn kernels; heat to boil. Reduce heat
to medium-low. Cover: simmer 10 minutes.
Puree soup in blender, working in batches, until smooth. Pour soup
through strainer back into pot pressing solids with back of spoon to extract as
much liquid as possible. Season with salt and pepper.
Stir in bell pepper and coconut. Simmer until soup is hot, about 5
minutes. Garnish with cilantro.
