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.
Recipe information
Total Time
45 minutes, plus chilling
Yield
4 Servings
Ingredients
Preparation
Step 1
Melt coconut oil over medium heat in a large pot. Add onion, ginger, turmeric, and ½ tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes.
Step 2
Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1½ cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes.
Step 3
Discard corn cobs and lime zest, then transfer soup to a blender. Add ½ tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
Step 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.
Step 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.
Do Ahead: Soup can be made 4 days ahead. Cover and chill.
Recipe notes
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