This creamy and sweet soup is satisfying and silky. It's bursting with savory herbs and tons of flavor.
1 ¼ cups fresh or frozen corn kernels
¼ cup raw cashews
1 medium carrot, chopped
½ small red bell pepper, stem and seeds removed (¼ cup)
2 tsp. cold-pressed extra-virgin olive oil
2 cups filtered water
2 TB. nutritional yeast flakes
1 tsp. ground cumin
1 TB. red onion
1 small clove garlic
1 tsp. psyllium husks
½ tsp. Himalayan or Celtic sea salt
1 TB. fresh parsley, minced
Pinch ground black pepper
In a high-speed blender, combine 1 cup corn kernels, cashews, carrot, red bell pepper, extra-virgin olive oil, water, nutritional yeast flakes, cumin, red onion, garlic, psyllium husks, and Himalayan sea salt.
Blend until a creamy consistency is reached and soup is slightly warm.
Add the remaining ¼ cup of corn kernels, parsley, and black pepper.
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