Serves 4 to 6
2 Tbsp (30 ml) canola oil
1 cup (240 ml) chopped yellow onion
3 garlic cloves, chopped
3/4 cup (180 ml) chopped celery
1 1/2 cups (360 ml) peeled and thinly sliced sweet potato
1 Tbsp (15 ml) unbleached white flour
6 cups water (1440 ml)
3 cups (720 ml) fresh corn kernels
2/3 cup (160 ml) diced fennel bulb
2 Tbsp (30 ml) minced fresh cilantro
3/4 cup (180 ml) cashews, roasted
1/2 cup (120 ml) water
1/4 cup (60 ml) each, diced red and green pepper
1 Tbsp (15 ml) fresh lime juice
Large pinch of cayenne
Salt (to taste)
Freshly Ground Pepper (to taste)
Fennel leaves (for garnish)
1. Heat the oil in a large soup pot. SautÃ© the onions, garlic, and celery over high heat for 3 to 4 minutes; stirring frequently. When the onions begin to look translucent, add the sweet potatoes and continue to cook for 1 or 2 minutes. Lower the heat to medium and stir in flour. Keep stirring for 5 minutes to completely cook the flour. Add the water; cover the pot with a lid, a simmer for 40 minutes.
2. Stir in 1 cup (240 ml) of the corn. Continue to simmer another 20 minutes. Blend the hot soup in a food processor until creamy and return to the pot. Add the remaining corn, the fennel and the cilantro. Partially cover with a lid and simmer 15 to 20 minutes.
3. Meanwhile, roast the cashews in a dry skillet over medium heat. Stir continually to prevent burning. In a food processor, blend the cashews with 1/2 (120 mil) cup of water until smooth.
4. Dice the green and red peppers to the same size as the corn kernels. Stir them into the soup 5 minutes before serving. Season with lime juice and a large pinch of cayenne pepper to taste. Stir in cashew mixture. Season to taste with salt and freshly ground pepper. Remove from heat and serve garnished with the feathery leaves of fennel.