Raw Sweet Corn and Celery Soup

Make this any time of year using fresh or frozen corn

Diane Pettinga

2 C fresh sweet corn kernels (I used frozen corn, since this isn't the season for fresh)
2.5 C tender coconut water, not the meat
1/2 t olive oil
1 small carrot, diced
2 cloves garlic, finely grated
1 stalk celery, chopped
1/3 yellow onion, chopped
Pink Himalayan sea salt to taste


Except for the corn, blend all the ingredients in a blender until semi smooth
Add the corn to the blender and pulse for 5 seconds.

Cover and set aside at room temperature to mature for 10-20 minutes
Pour soup into bowls and garnish with cherry tomatoes, parsley and pepper