Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 1 piece ginger, peeled and finely chopped (about 1-1/2 teaspoons)
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 6 ears corn with kernels cut off (about 5-1/2 cups), cobs reserved
  • 1 medium Yukon Gold potato, chopped into 1/2" cubes
  • 1 can (14 ounces) lite Coconut milk
  • Zest of one lime
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons fresh lime juice
  • Cilantro leaves, chopped
  • lime wedges, chopped basil, diced avocado, chopped cooked bacon, shredded chicken breast, chopped cooked shrimp, lump crabmeat, smoked salmon, etc.

Instruction

  • In a large pot over medium heat, melt coconut oil. Add onion, ginger, turmeric and salt, cooking and stirring occasionally until onions become translucent, about 6 to 8 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, and then reduce heat and simmer until potato is softened, about 20 minutes.
  • Remove corn cobs and transfer soup to blender and purée until smooth.
  • Pour soup into large bowl and cool to room temperature before covering and refrigerating at least 2 hours before serving.
  • Meanwhile, toast the shredded coconut by a adding coconut to a small skillet over medium-low heat. Continuously stir until golden, and then remove to a small bowl. (Alternatively, toast coconut until golden in a small rimmed baking dish or pie plate by preheating toaster oven, or oven, to 350F degrees and stirring occasionally until toasted, 3 to 5 minutes.)
  • Remove soup from fridge and stir in lime juice. Taste and add salt, if necessary, or small amounts of water to thin soup to desired consistency.
  • Top with chopped cilantro, toasted coconut and any optional toppings, if desired.
  • Store unused soup in an airtight container in the refrigerator.