Photos by Katherine Rasmussen Polovina | Luna Light Media

Blending a bit of turmeric into this corn soup is a great way to get all the healing properties of the spice without altering the light, bright taste of the corn.

Use nuts like cashews rather than dairy to make it creamy. This soup is a great start to a meal or a nourishing snack between meals.

Yield: 18 cups

Instructions:

1. Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil. Once the oil is hot, add the turmeric, shallots, and potatoes. Stir and cook for 40 seconds until the shallots are slightly opaque.
2. Add a portion of the corn (6 cups) and the cashews. Stir and cook for 1 minute. The corn should be slightly thawed.
3. Press CANCEL. Add the salt, pepper, coriander, and water. Stir.
4. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button, and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 5 minutes.
5. Once the cooking is complete, release the pressure naturally for 5 minutes. Then manually release the remaining pressure. Cover the release valve loosely with a dishcloth you don’t mind staining to avoid splattering. Press CANCEL and remove the lid.
6. Carefully transfer the product to a blender and process until smooth in batches. You can use an immersion blender, but a traditional blender or Vitamix provides a smoother consistency. Once blended, add the remaining corn, stir, and serve piping hot, garnished with the cilantro.