Chilled Coconut Honeydew Soup Recipes

Steps:

• Melt coconut oil over medium heat in a large pot. 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. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
• Meanwhile, preheat oven to 350°F. 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. Serve with lime wedges alongside.
• Do Ahead
• Soup can be made 4 days ahead. Cover and chill.

Steps:

• Pour the milk in to a large saucepan. Bring to a boil, stir in the coconut, lower the heat and let simmer for 30 minutes.
• Spoon the mixture into a food processor and process until smooth. This may take a while--up to 5 minutes--so pause frequently and scrape down the sides of the bowl.
• Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk.
• Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar.
• Bring the mixture to a boil, stirring occasionally then lower the heat and cook for 10 minutes.
• Reserve a few cilantro leaves to garnish, then chop the rest finely and stir into the soup.
• Pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until chilled.
• Just before serving taste the soup and adjust the seasoning as chilling will alter the taste.
• Serve in chilled bowls, garnished with cilantro leaves.