A delightful raw soup – packed with flavor and kids love it, too!  Reap the benefits of raw cashews, almond milk and garlic – 3 powerhouses for everyday health.

4 servings

Ingredients:

4 ears fresh sweet organic corn, shucked and kernels removed with a chef’s knife
3 cups almond milk or coconut water
1/2 cup cashews, soaked 1 – 2 hours; drained
1 garlic clove, peeled
1 shallot, peeled
1 1/2 – 2 teaspoons sea salt, or to taste
3/4 – 1 teaspoon ground coriander
1 T. agave nectar
1 T.  extra-virgin olive oil
1/2 teaspoon cayenne pepper or nutmeg (your preference)
2-3 T. lime juice, to taste

Preparation:

1.  In a blender, combine 2/3 of the corn with almond milk or coconut water, soaked cashews, garlic, shallot, salt, coriander, agave nectar and olive oil.  Puree until smooth, adding more water as needed to achieve desired consistency.  Add 1 T. lime juice or more, to taste.  Strain if the soup has lots of fibers in it.

2.    Pour the soup into bowls and spoon the remaining raw corn kernels into each one. Garnish with a dash of ground coriander and a sprig of cilantro.

Variation:  add 2 T. chopped fresh lemongrass!  Use the lower 1/3 of the stalk, and be sure to strain out afterward as lemongrass is quite brittle.

Recipe Copyright Chef Abby Fammartino, 2009.

Photo Copyright C.Lang Photography, 2009.