Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unsalted butter
                        OR ghee
     1/4  cup           chopped cashews
   1                    jalapeno pepper -- chopped
                        OR more to taste
   1      tablespoon    coriander seeds
   1      teaspoon      cumin seeds
   8      cups          vegetable broth
                        OR chicken broth
   3 1/2  cups          corn kernels
                        salt
                        freshly ground pepper
   1                    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