Name: Chilled Coconut Corn Soup
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp virgin coconut oil; 1 null onion (medium, finely chopped); 1.5 inch ginger (piece, peeled, finely chopped (about 1.5 tsp)); 0.25 tsp ground turmeric; 1 tsp kosher salt (divided, plus more to taste); 6 null corn (ears, kernels cut off (about 5.5 cups), cobs reserved); 1 null yukon gold potato ((about 5 oz) peeled, cut into 0.5 inch cubes); 1 can coconut milk ((14 oz)); 2 inch lime zest (strips); 1.5 cup water; 0.5 cup unsweetened coconut flakes; 2 tbsp fresh lime juice; null null diced avocado; null null cilantro leaves with tender stems; null null lime wedges

Instructions

Show units in method

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.