Shuck all 5 ears of corn. Run a sharp knife down 4 of them to remove the kernels. Set aside.
In a heavy, medium pot over medium heat, melt the coconut oil. Add the onion and ginger and cook for about 5 to 6 minutes. Add the garlic and jalapeño and continue to cook for another 3 to 5 minutes.
Add the spices and stir for a minute just until they become a bit fragrant. Add the vegetable broth to the pot along with the kernels from the 4 ears of corn along with the 4 corn cobs. Increase the heat to high and bring the pot to a boil. Reduce to medium low and simmer for 35 to 40 minutes, covered.
Remove the corn cobs and discard. Allow the soup to sit, uncovered, to cool down just a bit.
In your blender, add the cooled down soup. Work in batches, if your blender is too small. Process the soup on high speed for 35 to 45 seconds, or until smooth and silky. If you have a smoothie setting on your blender…that works perfectly!
Return the blended soup to the pot over medium heat. Add the coconut milk, salt and pepper. Heat just until warmed through. Check for seasoning and add more salt if necessary.
Serve with corn kernels from the remaining corn cob and with slices of extra jalapeño if desired.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com