Creamy Vegan Turmeric Corn Soup

March 12, 2018

Creamy Vegan Turmeric Corn Soup - Indian As Apple Pie

FOR ME, HEALTHY ISN'T ENOUGH - IT HAS TO BE DELICIOUS, TOO! My preteen actually made this recipe herself just to get more of it. It truly is that yummy. I used the healing spice, turmeric in here, which you know you should eat, but some of you may still not quite know how to get it into your days more regularly. 

The key with this healthy anti-inflammatory of a spice? Mix it with a fat and black pepper. The fat can be obtained through dairy (i.e. the recent rage of turmeric milk), it can be through oil or through ghee (clarified butter). The black pepper helps your body the benefits of turmeric. 

Full disclosure, the idea for this recipe came from a recipe I spotted in a cooking magazine. What I have done in my version, however, is give you as much turmeric as I could without changing the taste profile on you. I kept the ingredients light by using coriander seeds rather than powder and used cashews to give you a slightly creamy texture. My first batch with garam masala tasted too heavy, so I kept it out. 

It was especially fun making this in the slow cooker, as I update my first book The Indian Slow Cooker for version 2 out this fall. If you don't have my book, order it asap so you can cook with me. It will make your life so much easier! 


Creamy Turmeric Corn Soup
3 ½ quart slow cooker. Cook on High for 4 hours
Makes 11 cups

2 pound bag frozen yellow corn, defrosted
1 small potato, peeled and diced
¼ cup raw, unsalted cashews
1 medium shallot, minced
2 teaspoons turmeric powder
1 tablespoon plus 1 teaspoon salt
1 teaspoon coriander seeds
1 teaspoon ground black pepper
7 cups water

1. Add all ingredients to your slow cooker in the order listed. Stir. 

2. Cook on high for 4 hours. Once cooked, remove ¾ cup of corn (carefully pick out pieces of potato and/or cashews and put back into slow cooker). 

3. Blend ingredients in slow cooker in a high-power blender or with an immersion blender until smooth. For best results, do this in batches. Add back the corn you removed for some texture. Mix well and serve immediately. Alternatively, you can make this on the stovetop as well, but may need to adjust the amount of water used. 




Leave a comment

Comments will be approved before showing up.

Also in Indian As Apple Pie Recipes

Food Processor: Kala Chana Hummus (Black Chickpeas)
Food Processor: Kala Chana Hummus (Black Chickpeas)

April 09, 2024

Continue Reading

Salad: Raw Chickpea and Farro Salad
Salad: Raw Chickpea and Farro Salad

April 02, 2024

Continue Reading

Salad: Sprouts and Avocado Indian Chaat
Salad: Sprouts and Avocado Indian Chaat

March 25, 2024

Continue Reading