08.10.18

CHILLED COCONUT CORN SOUP!

chilled coconut corn soup | designlovefest

i’m always slightly skeptical of chilled soups. there’s just something that doesn’t usually sit right with me about them. i like a smoothie bowl but i’m not such a fan of savory things in a bowl. but, with the unrelenting heat in los angeles lately, i was willing to give it a go. my aunt texted me this recipe and said she was making it so i thought i’d try it too. i’m all about any recipe that lets be soak up the summer corn season. the base is really easy to make and you need the corn kernels for the soup anyway, so i wouldn’t skip that step. – joanie

chilled coconut corn soup | designlovefest

chilled coconut corn soup
recipe from epicurious 
serves 4

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 1/2″ piece ginger, peeled and finely chopped
• 1/4 teaspoon ground turmeric
• 1 teaspoon salt + more taste
• 6 ears of corn, kernels cut off, cobs set aside
• 1 small Yukon potato, our was about 3 ounces
• 1 (14 ounce) can full fat coconut milk
• 2 2″ strips of lime zest
• 1/2 cup unsweetened coconut flakes
• 2 tablespoons fresh lime juice
• toppings: avocado, cilantro leaves, lime, coconut flakes

chilled coconut corn soup | designlovefest
chilled coconut corn soup | designlovefest
chilled coconut corn soup | designlovefest
chilled coconut corn soup | designlovefest

• prep all your ingredients as listed above.
• melt coconut oil over medium heat in large pot, cook onions for about 3-5 minutes, then add ginger, turmeric and 1/2 teaspoon salt and cook for 8-10 more minutes

chilled coconut corn soup | designlovefest
chilled coconut corn soup | designlovefest
chilled coconut corn soup | designlovefest

• break corn cobs in half and add to the pot with the kernels, potato, coconut milk, pieces of lime zest and 1 1/2 cups of water, bring to a boil and then reduce heat and simmer for about 25 minutes.

• discard corn cobs and lime zest. add 1/2 teaspoon salt and blend soup until smooth. Let cool to room temp and put in refrigerator until completely chilled.

• while the soup is chilling, toast the coconut flakes at 350 degrees for about 5 minutes, until golden.

• stir in lime juice, adjust seasoning, thinning with water if needed. pour into bowls and top with coconut flakes, avocado, and cilantro. serve with more lime on the side!

chilled coconut corn soup | designlovefest
chilled coconut corn soup | designlovefest

images by: ivan solis 

1 COMMENT

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    Congratulations and Thank you for sharing this lovely chilled coconut corn soup!

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