Ingredients

• 1 medium onion, chopped
• 2 Fresh, Ripe California Avocados, peeled and seeded
• 1 Tbsp. fresh lemon juice, or more to taste
• Cayenne pepper, to taste
• Freshly ground white pepper, to taste
• Salt, to taste
• 2 cup water
• 3/4 tsp. chopped fresh thyme
• 8 oz. yellow corn kernels
• 1 Tbsp. canola oil
• 1/4 cup coarsely shredded carrot
• 2 small celery stalks, diced
• Carrot threads*, as needed for garnish

Instructions

1. Saute onion, celery and carrot in oil until soft, about 10 minutes.
2. Stir in corn, thyme, water and a little salt; simmer 20 minutes.
3. Coarsely puree mixture; return to pot.
4. Stir in salt, white pepper and cayenne to taste.
5. Remove from heat; stir in lemon juice.
6. Dice half of the avocados and stir into soup. Slice remaining avocado.
7. Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.