Creamy Roasted Corn Soup {vegan}

Creamy Roasted Corn Soup

Creamy Roasted Corn Soup

Sweet summer corn is everywhere right now, and I can’t resist it! And today I am bringing you THIS delicious creamy roasted corn soup!
When you roast veggies in the oven, it brings out the sweet flavors that usually can only be found when they are in season!
I kept it on a light side and used cashew milk instead of cream. This soup is creamy and thick, and slightly spicy due to the chili powder and poblano chili with a boost of the fresh lime juice. Garnish it with fresh cilantro and serve it with a crusty bread. Enjoy!

Creamy Roasted Corn Soup {vegan}

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1 large bell pepper
  • 1 small onion, diced (~ 1 cup)
  • 4 cups corn kernels, shaved from 4 ear corns
  • 1 small carrot, diced
  • 4 garlic cloves, mashed
  • 1 poblano chile, seeded and diced
  • 2-3 tablespoons olive oil
  • 15 oz can diced tomatoes (low sodium or no salt added)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon smoked sweet paprika
    Pinch of cayenne pepper or to taste (optional)
  • Salt, ground black pepper to taste
  • 1 tablespoon nutritional yeast (optional)
  • 3 cups cashew milk (recipe below); you need 1 cup raw cashews + 2 cups water
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime

Directions:

  1. Heat the oven to 425 F.
  2. Put bell pepper, corn, onion, carrot, garlic, and poblano chili in a large bowl. Add the olive oil and toss to coat. Arrange the vegetables in a single layer in the prepared pan or two pans and roast the vegetables until tender and golden brown, about 15 to 20 minutes.
  3. Transfer the vegetables to a large pot. Stir in the chili powder, cumin, oregano, thyme, turmeric, smoked sweet paprika, cayenne pepper if using, salt, ground black pepper, diced tomatoes and 1 cup of water.
    Bring to a simmer, reduce heat and simmer the soup for ~6-8 minutes. Remove the soup from the heat and whisk in the cashew milk and yeast, reheat if needed. Adjust seasoning and add more water if needed. Finish with lime juice. Ladle the soup into bowls and garnish with cilantro.
  4. Enjoy!

Cashew Milk:

Grind the cashews to a fine powder in a blender or food processor, stopping and stirring occasionally to ensure uniform grinding. Depending on the machine you use, this will take 1-3 minutes. Stop before the nuts turn into paste. Add 2 cups room temperature water, blend on medium speed for 30 seconds, and then stop and stir up any nuts that stick to the sides of the container. Blend on high speed to 2 minutes.

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42 thoughts on “Creamy Roasted Corn Soup {vegan}

  1. Pingback: Roasted Mushrooms + Creamy Kale + Cauliflower Rice Bowl – Ocean View Kitchen

  2. thank you very much for this extremely yummy recipe!
    I cooked it today and ate a half of the pot in one go despite scorching heat outside.
    it reminds me somehow of the peanut eggplant stew from “veganomicon” which was my party hit several years in a row for it pleases literally everyone.
    so now I have a new lucky winner 🙂
    thanks once again.
    greetings from germany.

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