Cashew corn chowder with chipotle oil

Method

1. Melt the coconut oil in a large pan over a medium heat. Add the turmeric, cumin and cayenne, then cook for 1 minute or until fragrant. Add the onions and salt and cook for 5 minutes or until slightly softened. Add the garlic. If the bottom of the pan seems dry, add a little stock.
2. Meanwhile, carefully cut the kernels off the corn cobs by standing each cob on its end in a shallow bowl and slicing downwards with a sharp knife (away from your hand).
3. Add the corn kernels to the onion mixture in the pan and stir to coat with the spices. Cook for 5 minutes, then add the rest of the stock. Bring to the boil, then reduce the heat to low and simmer for another 5 minutes or until the corn is bright yellow and tastes sweet.
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4. Once the corn is cooked, remove the saucepan from the heat and transfer the mixture to a blender. Add the soaked and rinsed cashews along with the lime juice, put on the lid, then blend on high until smooth; add water to thin the soup, if you want to, then season to taste with salt. Alternatively, pour the mixture into a large bowl and blend with a stick blender. If not serving straightaway, return the soup to the pan and keep warm.
5. In a small bowl, whisk the olive oil with the ground chipotle until thoroughly blended. Serve the soup in bowls, topped with a drizzle of the chipotle oil and a sprinkle of chopped coriander.