Chilled Coconut Corn Soup

Directions

1. 1
   Melt coconut oil over medium heat in a large pot.
2. 2
   Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 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, then reduce to a simmer and cook until potato is tender, 20–25 minutes.Discard corn cobs and lime zest, then transfer soup to a blender.
3. 3
   Add 1/2 tsp. salt and purée until smooth.
4. 4
   Let cool to room temperature.
5. 5
   Transfer to a large bowl and chill, covered, at least 2 hours.Meanwhile, preheat oven to 350°F.
6. 6
   Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro.
7. 7
   Serve with lime wedges alongside.Do Ahead
8. 8
   Soup can be made 4 days ahead. Cover and chill.