Instructions: Melt butter in large saucepan over medium heat. Add nuts, jalapenos, coriander and cumin. Cook, stirring constantly, until fragrant and toasted, about 3 minutes. Add broth and corn kernels; heat to boil. Reduce heat to medium-low. Cover and simmer 10 minutes.

Puree soup in blender, working in batches, until smooth. Pour soup through strainer back into pot, pressing solids with back of spoon to extract liquid. Season with salt and pepper. Stir in bell pepper and coconut. Simmer until hot, about 5 minutes. Garnish with cilantro.

MacDiarmid.

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