Notes: Last time I made this I replaced 2 cups of broth with 1 cup each water and rice milk.

Ingredients:
1 tablespoon Earth Balance or olive oil
1/2 white onion, finely chopped
1 bell pepper, seeded and finely diced
8 small red potatoes, diced
3 carrots, diced
5 tablespoons Better Than Bouillon, No Chicken Base
8 cups vegetable broth
1 cup cashews (soaked overnight in water, if possible)
1/2 cup cornstarch
3 cups fresh or frozen white & yellow corn
salt & pepper to taste

Directions:
Heat a large pot over medium-high heat. Add the olive oil. Toss the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots cook for 2-3 minutes, then toss in the Better Than Bouillon and 6 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low.

Meanwhile, toss the cashews and 1 cup of broth into your Vitamix or blender and puree completely until creamy. Pour into your pot and stir to combine. Whisk the remaining cup of broth with cornstarch. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened. Remove from heat. Salt and pepper to taste. Serve topped with piping hot croutons while taking a hot bath in a fur stole.

NUT FREE ALTERNATIVE: Swap half the vegetable broth with soymilk and omit the cashew cream from this recipe.

Source: cheekykitchen.com