Raw Vegan Curried Corn Soup

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curried corn soup hero web blender
Lately, my husband and I have been craving all things curry! Maybe its because it’s winter time, but even here in beautiful Southern California, we can get a wintery chill. With the cold weather comes the cravings for warm hearty meals like soups and curries. My husband and I are unusually busy this season, so anything that can be prepared quickly is also a plus. And it is for that reason that I thought of this raw vegan curried corn soup, and it quickly became one of our favorites. Super fast to make with just a little prep, and it’s guaranteed to fill you with warm tasty goodness. And who doesn’t like that?

Now let’s whip up this delicious golden curried corn soup! Soak the cashews for 2-4 hours. Rinse well and drain. Then add all of the ingredients for the soup into your blender and blend until smooth.

raw vegan curried corn soup If you are using a high speed blender like a Vitamix or Blendtec, keep blending on the highest setting for about 3-4 minutes until the temperature reaches 115℉. If you have a laser thermometer, it’s very handy for warming up drinks and soups, as you can keep running the blender while you check the temperature through the opening in the lid. If you are using a regular cooking thermometer, be sure to turn off the blender each time to measure the temperature.

raw vegan curried corn soup
Here’s the link for the laser thermometer I use, if you are interested.

If you don’t own a high speed blender, you cab heat it up on the stove instead. Transfer the soup into a sauce pan or pot. Heat it over the lowest flame until the temperature reaches about 110℉ (the temperature will keep rising even after you remove it from heat), while stirring constantly. Remove the pot from the flame once it reaches 110℉.

raw vegan curried corn soup
Serve immediately while it’s nice and warm and top with some cashew cream and chopped parsley. My goodness, I’m ready to dig in, are you?

raw vegan curried corn soup

Raw Vegan Curried Corn Soup
 
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
Currried corn soup
  • 4½ cups frozen or raw corn
  • 1 cup cashews
  • 2 teaspoons olive oil
  • ½ teaspoon tamari
  • 1 Tablespoon maple syrup
  • 2 cups water
  • 1 Tablespoon curry powder
  • 3 Tablespoons nutritional yeast
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ½ teaspoon + ⅛ teaspoon salt

Cashew Cream (optional)
  • ½ cup cashews
  • 1 Tablespoon lemon juice
  • ¼ - ½ cup water
  • A pinch of salt

  • Some chopped parsley for garnish
Instructions
  1. Soak the cashews for 2-4 hours. Rinse well and drain.
  2. Add all the ingredients for the soup into the blender and blend until smooth.
  3. If you are using a high speed blender like a Vitamix or Blendtec, keep blending on the highest setting for about 3-4 minutes until the temperature reaches 115℉. If you are using a regular cooking thermometer, be sure to turn off the blender each time to measure the temperature.
  4. If you are not using a high speed blender like Vitamix or Blendtec, transfer the soup into a sauce pan or pot. Heat it over the lowest flame until the temperature reaches about 110℉ (the temperature will keep rising even after you remove from heat) , while stirring constantly. Remove the pot from flame once it reaches 110℉.
  5. Plate the soup and top it with some cashew cream (optional) and chopped parsley.
  6. Serve immediately.
Notes
If you choose to make the cashew cream, make the cream before you make the soup.

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