Chilled Coconut Corn Soup

Truth be told (like I'm going to lie?? What is with that saying? Other times I'm lying?) I'm not sure about that this one. It was good, refreshing but a little too thick. I think it needs to be thinned a little.

Chilled Coconut Corn Soup (Adapted from Epicurious)

2T coconut oil
1 onion, finely chopped
1 1/2 t chopped ginger
1/4 t tumeric
6 ears corn, kernals removed, cobs reserved
1 potato, cubed
14 oz coconut milk
1t lime zest
1 1/2 c water
2 T lime juice
salt/pepper
Cilantro or parsley garnish

In a large pot heat oil, onion, ginger, tumeric and salt until onion is translucent (10 minutes - at least). Break corn cobs (if necessary) and add to pot with corn, potato, coconut milk, lime zest, and water. Bring to boil and lower to simmer. Cook about 20-25 minutes or until potato is tender.

Discard corn cobs. Puree soup until smooth. Add salt/pepper. Let cool and chill for 2 hours. Serve with lime juice and garnish with parsley or cilantro. (Take the chill off by heating slighlty if desired)

I found that straight from the refrigerator the coconut oil left a slight film in your mouth (gross I know). I took a slight chill off of it and it tasted much better.

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