Sweet Cashew Cardamom Chowder

Sweet Cashew Cardamom Chowder

2 Tbs. extra virgin olive oil
1 medium sweet onion, roughly chopped
1 medium golden delicious apple, chopped
1 cup raw cashews
1/2 tsp. sea salt
1 tsp. ground cardamom
1 tsp. ground ginger
2 cups organic sweet corn (canned or frozen)
4 cups organic vegetable broth

 

In a large stock pot, over medium heat, sauté the onion, apple, and cashews in the oil. Once the onions begin to caramelize, add the salt, cardamom, and ginger. Make sure all surfaces are coated with the oil and spices. Stir and continue cooking 3-5 minutes more.

Add the corn and broth. Bring to a boil and then reduce to a simmer for about 20 minutes.

Transfer to a high-speed blender and whir until smooth, or puree until silky smooth with an immersion blender.

 

Garnish with candied ginger and a tad of sweet basil for an extra bit of pizzazz.