2 cups (500ml) coconut milk
1 cup (250ml) filtered water
2 cups (400g/14oz) fresh corn kernels
1/3 cup (40g/1.5oz) hazelnuts, plus extra to serve
1 tsp dried turmeric
1 Tbsp salt
1 tsp freshly ground black pepper
¼ cup sprigs of fresh dill, to serve
Place all ingredients except dill in a high-speed blender and blend on medium for 2 minutes. Taste and add salt and pepper to your preference. To warm the soup, turn the blender to high and blend for 4–5 minutes. Pour into bowls and serve with some fresh dill and chopped hazelnuts on top.
// Serves 4
Recipe: The Raw Kitchen by Olivia Scott,
Beatnik Publishing, RRP $59.99.
Photography: Sally Greer