• prep: 30 min
• cook: 45 min
• total: 1 hr 15 min

servings:

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.

• 2 tablespoons virgin coconut oil
• 1 medium onion, finely chopped
• 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
• 1/4 teaspoon ground turmeric
• 1 teaspoon kosher salt, divided, plus more to taste
• 6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
• 1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2" cubes
• 1 (14-ounce) can coconut milk
• 2 (2") strips lime zest
• 1/2 cup unsweetened coconut flakes
• 2 tablespoons fresh lime juice
• Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

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