Raw Vegan Curried Corn Soup
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
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
  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.
If you choose to make the cashew cream, make the cream before you make the soup.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-curried-corn-soup/