Chilled Coconut Corn Soup
A refreshing and creamy chilled soup that combines sweet corn with coconut milk, aromatic ginger, and lime for a perfect summer dish. Topped with toasted coconut flakes, avocado, and fresh cilantro for added texture and flavor.
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.
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.
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.
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.
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.
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.
Soup can be made 4 days ahead. Cover and chill.