I know, I know, I can't help it!! I just love hot soups on cold winter days. I promise I will start cooking other recipes soon ;) I wanted to post this, not only because it is delicious, but it needs the cashew cream from the last recipe. I am not a spicy girl, but I could totally see this soup having a kick to it if you would like :)
Vegan Corn Chowder:
1 TBsp olive oil
1 Cup carrots, sliced
3/4 red bell pepper, diced*
3/4 yellow bell pepper, diced*
1 med. onion, chopped
3 Cups potatoes, chunks
2 Cups Vegetable broth
3 Cups water
16oz frozen corn
3 TBsp. cashew cream
1 tsp. Italian seasoning
sea salt and pepper to taste
sliced avocado
In large pot, combine olive oil, carrots, peppers and onion. On medium heat, cook until soft (about 5 minutes). Add in chunks of potatoes and cook for another 8 minutes. Stir in broth and water and bring to a boil. Simmer on low for 15 minutes. Add in corn the last few minutes. In food processor, blend 2/3 of soup until smooth. You may have to do this in a couple of batches. Add pureed soup back into pot and add in cashew cream, salt and pepper to taste and seasoning. Reheat for about 5 minutes. Serve with sliced avocado on top!!!
*note* I used the other 1/4 of the peppers as a topping on pizza.
