I had grand plans for today’s recipe, but Owen was sick all last week and this past weekend. So instead of a big, fancy Thanksgiving-type dish, I have this quick and simple 10-minute corn soup. I don’t mean to sound negative! It’s actually really delicious, and kind of perfect for a rainy Monday the week before the biggest cooking day of the year. With all the slaving we’re going to be doing in the kitchen next week, we should probably take it really easy on ourselves beforehand, right?

Is it weird that I think of corn as autumnal? I know it’s technically in season in the summer, but it is seems so symbolic of New England, and the harvest season. What could better on a chilly, windy fall day than a big bowl sweet, creamy corn soup? I give this version a quick and unexpected twist with a swirl of coconut-lime cream.

My elementary school used to have a community-wide “Simple Meal” the day before Thanksgiving. It was always soup and cornbread. Those meals are some of my most cherished memories from growing up. (The song we sang is the same one I sing to Owen every night before bed.) So soup the night before Thanksgiving is a tradition I’m keeping for my own family.

The flavor of this soup improves with time, so feel free to make it two or three days in advance.

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Corn Soup with Coconut-Lime Cream

A quick and simple vegan corn soup topped with a swirl of coconut-lime cream.

Servings 4

Author Cheating Vegan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/3 cup minced shallots about 1 large shallot
• 2 cloves garlic minced
• 2 packages frozen corn 16-ounce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4-5 cups low-sodium vegetable broth
• 1 can unsweetened coconut milk 14-ounce, full fat; don't use light
• Freshly grated zest of 1 lime plus 1-2 tablespoons lime juice

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute more. Stir in the corn, salt, and pepper. Add 4 cups of the vegetable stock and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and puree the soup with an immersion blender (or in batches in a regular blender). Let the blender run for a good long time to really work through all the fibrous bits of corn. Stir in up to 1 more cup of vegetable broth until soup is desired consistency.
2. Carefully open the can of coconut milk and scoop out "cream" on top. Discard the watery mixture in the bottom half of the can (or reserve it for smoothies). Stir in the lime zest and lime juice to taste.
3. Ladle the soup into bowls and top with dollops of the coconut lime cream.