5-6cupsears of fresh corn kernels (or 6 frozen corn)
salt and pepper (to taste)
In a large pot, sauté the onions, lentils, garlic, and thyme over medium-low heat until the onions have softened, about 3-5 minutes.
Blend 2 cups of water with the cashews in a blender until creamy (see note about how to soften the cashews)
Add the potatoes, cashew cream, and remaining water into the pot, and bring to a hard boil for 7 minutes.
Add the corn to the pot and bring to a simmer.
Simmer the soup for 10 minutes, season with salt and pepper to taste, and serve hot.
Optional toppings:Pan-roasted corn kernels
Hot sauce (Cholula is my fav!)*If you don't have a high-speed blender, here's a quick tip to soften the cashews for easier blending. In a small saucepan, bring 2 cups of water and 1 cup of cashews to a boil, then simmer for 15 minutes. Drain the cashews and then make the cashew cream as directed.