Free from peanuts, tree nuts (excluding coconut), dairy, egg, soy, wheat, fish and shellfish

Ingredients
2 cobs of yellow corn, shaved
1 tbsp olive oil or avocado oil
1/4 cup diced red onion
1 clove of garlic
1/4 tsp paprika
1/4 tsp ground coriander seed
a pinch each of cayenne pepper and black pepper, to taste
1/2 cup coconut milk
1 cup water
salt to taste

Saute the garlic and onion in olive oil and season with salt and pepper. Add the coriander, paprika, and cayenne and simmer until fragrant. Add the corn, water, and coconut milk and bring to a boil, then turn down and let simmer for 25 - 30 minutes. Transfer to a blender and give it a quick pulse so that it remains slightly chunky. The intention is not to create a paste. If you prefer a chunkier texture, reserve a few spoonfuls of the soup, then stir back in after the rest of the soup has been blended.

garnish with:
a drizzle of avocado or olive oil
fresh cilantro or chives
diced red onion
paprika or cayenne pepper
coarse salt and black pepper
green onion
wedge of lime
sliced avocado

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