Chilled Coconut Corn Soup

Ingredients

• •2 tablespoons virgin coconut oil
• •1 medium onion
• •1 piece ginger
• •¼ teaspoon ground turmeric
• •1 teaspoon kosher salt
• •6 ears corn
• •1 medium Yukon Gold potato
• •1 can coconut milk
• •2 strips lime zest
• •½ cup unsweetened coconut flakes
• •2 tablespoons fresh lime juice
• •1 medium avocado
• •¼ cup cilantro
• •1 medium lime

Cooking Instructions

1. 1.

   Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8-10 minutes.

   10 min

2. 2.

   Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20-25 minutes.

   25 min

3. 3.

   Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.

   120 min

4. 4.

   Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

   5 min

5. 5.

   Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.

   5 min

6. 6.

   Soup can be made 4 days ahead. Cover and chill.