• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mariko Sakata | Raw Food and Plant-based Recipes

  • Home
  • Recipes
  • Travel
  • About
  • Contact
  • 日本語

Raw Vegan Curried Corn Soup

December 14, 2016 By admin Leave a Comment

Share

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
 
Print
Cook time
10 mins
Total time
10 mins
 
Author: Mariko Sakata
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.
3.4.3177

Filed Under: Breakfast, Recipes, Soups

Previous Post: « Raw Vegan Cheesy Kale Chips
Next Post: Raw Vegan Matcha Green Tea Granola »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

  • Facebook
  • Instagram
  • Pinterest

marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
Load More... Follow on Instagram

Like Me On Facebook

Facebook Pagelike Widget

Never miss a recipe!

Recent Posts

vegan cheese cookbook tokyo book launch events 2019

Vegan Cheese Cookbook Tokyo Book Launch Events

Tokyo vegan cooking classes

Tokyo Vegan Cooking Classes

Tokyo vegan cooking classes

Tokyo Vegan Restaurants

raw vegan kimchi risotto

Raw Vegan Kimchi Risotto

Footer

January 2021
M T W T F S S
 123
45678910
11121314151617
18192021222324
25262728293031
« Nov    
No images found!
Try some other hashtag or username

Follow me on

  • Facebook
  • Instagram
  • Pinterest

Search

Copyright © 2021 Mariko Sakata | Raw Food and Plant-based Recipes on the Foodie Pro Theme