Corn Soup With Chilies and Cashews

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
		OR ghee
1/4 cup	36g / 1.3oz	Chopped cashews
1		Jalapeno pepper - chopped
		OR more to taste
1 tablespoon	15ml	Coriander seeds
1 teaspoon	5ml	Cumin seeds
8 cups	1896ml	Vegetable broth
		OR chicken broth
3 1/2 cups	218g / 7.7oz	Corn kernels
		Salt
		Freshly ground pepper
1		Red bell pepper - seeded and chopped
3 tablespoons	45ml	Shredded coconut - fresh or dried
3 tablespoons	45ml	Chopped cilantro

Recipe Instructions

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.

Notes: REF India : The Vegetarian Table (Vegeterian Table Series) by Yamuna Devi; Hardcover, Chronicle, May 1997. Photos. ISBN: 0811811441

Source:
Vegetarian Table: India*

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