Chilled Coconut Corn Soup

OK - I admit I was a little lazy with this soup. I didn't run it through the blender, I just used my stick blender and you know what? It tasted the fine! It might not have looked the same but it tasted just fine AND I used frozen corn. I do think this would have tasted better with fresh corn but sometimes you have to make due with what you have.

Chilled Coconut Corn Soup (Adapted from Epicurious)

2T coconut oil
1 medium onion, chopped
1 1/2 t grated ginger
1/4 t tumeric (ground)
6 ears of corn, removed from cob and cobs (about 5 1/2 c or frozen corn)
1 potato, 1/2" cubes
14oz coconut milk
zest of 2 limes
1 1/2 c water
3T lime juice
cilantro, lime wedges, coconut chips or toasted coconut for garnish
salt/pepper

Melt coconut oil in large pot. Add onion, ginger, tumeric, and salt. Cook until onions are translucent - about 10 minutes

Add corn, cobs, potato, coconut milk, lime zest, and 1 1/2c water. Bring to a boil on high heat and then lower to a simmer. Simmer until potatoes are tender - 20-25 minutes.

Discard corn cobs. Place soup in blender add additional water if needed. Cool and then refrigerate for at least 2 hours. Stir in lime juice. Garnish as desired.

I didn't dally too much with the garnishes. I just used the coconut chips. The coconut flavor is a little subtle but the lime juice really does the trick. A nice wedge of bread and you've got a nice meal.

Comments

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