Creamy Corn and Avocado Soup

Posted by on Feb 20, 2013 in Dinner, Lunch | 0 comments

Creamy Corn and Avocado Soup

IMG_3949[1]There is nothing more satisfying during cold winter months than a creamy soup.  I tried to do a raw food challenge last week, where I ate all raw during the day and one cooked meal at night.  About halfway through I listened to the signs of my body and added cooked foods back in during the day.  I could eat raw all day long during July and August, but in the winter I really crave the warm, feed your soul kind of foods. This doesn’t mean it has to be a big bowl of creamy saturated fat!  I used avocado in this recipe which gives any soup a yummy creamy consistency, so many of us love. This recipe is inspired by Natalia Rose’s Raw Mexican Corn Chowder in The Fresh Energy Cookbook.

Ingredients:

  • 4 cups corn kernels*(thawed if bought frozen-see note below about buying corn)
  • 1 avocado peeled and pitted
  • 4 garlic cloves
  • 2 tsp. cumin
  • 1 tsp. crushed red pepper
  • lime juice from one fresh lime
  • about 2 cups water(adjust to make it the consistency you want)
  • salt and pepper to taste
  • cilantro(optional garnish)
  • scallion(optional garnish)

*A quick note about corn.  ALWAYS buy organic corn.  I usually suggest organic ingredients and make it up to you to choose what you want.  Unfortunately in the United States of American corn is more often grown as a GMO(genetically modified organism) and the FDA doesn’t require companies to label what is real corn and what is fake(GMO) corn.  Buying corn organic assures you that its not GMO, or you can get it locally from your farmers market during the proper season!

Preparation:

If you have a high speed blender like a Vitamix, put all ingredients(except cilantro and scallions) in the blender on the “soup” setting and let it do it thang! Once it’s done blending add cilantro and scallions to garnish.  If you don’t have a high speed blender see the steps below.

  1. Add corn, avocado and garlic into a food processor. Keep mixing ingredients until all the avocado and garlic are chopped and mixed well with the corn.  If you want it to be less chunky, “chop” for longer, if you like chucks cut your “chopping” short.
  2. Add 1/2 the water and the corn, avocado and garlic mixture to a sauce pan over medium heat.  Add cumin, red pepper, lime juice, salt and pepper.  Cook the mixture in the pan until it is fully heated.  Adjust the thickness as needed, you can add more water if you need to thin it out.
  3. Serve your soup with a garnish of cilantro, and scallions!
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