Avocado-Spiked Corn Soup

1. Heat oil in saucepot. Sauté onion, celery, and shredded carrots until soft, about 10 min.

2. Stir in corn, thyme, water, and 1 tsp. salt; simmer 20 min.

3. Coarsely puree mixture in blender or through foodmill; return to pot. Stir in salt, white pepper, and cayenne; heat through.

4. Remove from heat; stir in lemon juice.

5. Dice 8 avocados; stir into soup. Slice remaining avocados. Use with carrot threads to garnish soup.