Ingredients for the soup:
2 cups diced onions
2 large carrots, peeled and cut into ¼-inch dice
1 celery stalk, cut into ¼-inch dice
1 red bell pepper cut into ¼-inch dice
5 cups low sodium vegetable broth
2 large Yukon gold potatoes, peeled and cut into ¼-inch dice
2 fresh thyme sprigs
1 tsp. chipotle pepper
2 cups of fresh corn, cut off the cob (1 medium cob=1/2-3/4 cup)
1½ cups thick Cashew Cream
Freshly ground black pepper
2 tablespoons minced chives or scallions
Place a large stockpot over medium heat and add the onions, carrots, celery and bell pepper. Stir. Add the seasonings: chipotle pepper, a bit of the fresh ground black pepper, and thyme. Sauté for 10 minutes, stirring often, until the vegetables are soft and slightly browned, adding a few Tbsp. of water, as needed, to prevent the vegetables from sticking. Add the broth, potatoes, and bring to a boil. Reduce the heat, and simmer until the potatoes are tender, roughly 15 to 20 minutes. To thicken the soup, smash some of the potatoes with a spoon against the side of the pot and stir to together. Add the corn and Cashew Cream, season with the rest of salt and pepper to taste, and simmer for 15 minutes. Remove from the heat. Serve hot. Garnish with chives or scallions.
For the Cashew Cream:
- Rinse 2 cups whole raw cashews (not pieces, which are often dry) very well under cold water.
- Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate at least 2 hours (or overnight).
- Drain the cashews and rinse under cold water.
- Place nuts in a blender with enough fresh cold water to barely cover them. Blend on high for several minutes until very smooth.
- There will be approximately 3/4 of a cup of cashew cream left over from the recipe for you to use in another recipe.