Corn Soup With Chilies and Cashews
Grrrrrgh!
Course : Indian
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 tablespoons unsalted butter OR ghee
1/4 cup chopped cashews
1 medium jalapeno pepper -- chopped
1 tablespoon coriander seeds
1 teaspoon cumin seeds
8 cups vegetable broth OR chicken broth
3 1/2 cups corn kernels
1 teaspoon salt
1 teaspoon freshly ground pepper
1 medium red bell pepper -- seeded and chopped
3 tablespoons shredded coconut -- fresh or dried
3 tablespoons chopped cilantro
 

Preparation:

Melt butter or ghee in large saucepan over medium heat. Add nuts, jalapenos, coriander and cumin. Cook, stirring constantly, until fragrant and toasted, about 3 minutes. Add broth and corn kernels; heat to boil. Reduce heat to medium-low. Cover: simmer 10 minutes. Puree soup in blender, working in batches, until smooth. Pour soup through strainer back into pot pressing solids with back of spoon to extract as much liquid as possible. Season with salt and pepper. Stir in bell pepper and coconut. Simmer until soup is hot, about 5 minutes. Garnish with cilantro. Notes: REF India : The Vegetarian Table (Vegeterian Table Series) by Yamuna Devi; Hardcover, Chronicle, May 1997. Photos. ISBN: 0811811441