Chilled Coconut Corn Soup
This creamy vegan soup is a fresh and bright delight, bursting with the pure flavors of sweet corn and tart lime. It's the perfect light meal for a warm summer day, offering a refreshing and flavorful experience.
Instructions
- 1
Melt virgin coconut oil (2 tbsp) over medium heat in a large pot. Add onion (1 medium), ginger (1.5 inch), ground turmeric (0.25 tsp), and kosher salt (0.5 tsp) and cook, stirring occasionally, until [onion] is translucent.
- 2
Break of corn (6 ears) cobs in half and add to pot along with of corn (6 ears) kernels, gold potato (1 yukon), oz) can coconut milk (1 (14), inch lime zest (2 2), and water (1.5 cups). Bring to a boil over high heat, then reduce to a simmer and cook until [potato] is tender.
- 3
Discard of corn (6 ears) cobs and inch lime zest (2 2), then transfer [soup] to a blender. Add kosher salt (0.5 tsp) and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered.
- 4
Meanwhile, preheat oven to 350°F. Spread unsweetened coconut flakes (0.5 cup) on a small rimmed baking sheet and toast, tossing occasionally, until golden.
- 5
Stir fresh lime juice (2 tbsp) into [soup] and adjust seasonings, thinning with [water], if needed. Divide [soup] among bowls, then top with toasted unsweetened coconut flakes (0.5 cup), [diced avocado], and [cilantro leaves with tender stems]. Serve with [lime wedges] alongside.
Nutrition Facts
Per portion