Chilled Coconut Corn Soup
Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy vegan soup is exactly what you want for a light meal on a late summer day.
Yield - 4 Servings
2 Tbsp virgin coconut oil
1 medium onion, finely chopped
1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 tsp)
1/4 tsp ground turmeric
1 tsp kosher salt, divided, plus more to taste
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2" cubes
1 (14-ounce) can coconut milk
2 (2") strips lime zest
1/2 cup unsweetened coconut flakes
2 Tbsp fresh lime juice
Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
- 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.
- 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.
- 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.
- 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.
- 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.
- Soup can be made 4 days ahead. Cover and chill.