Curried Corn and Zucchini Bisque with Crab

Ingredients

• 1 tablespoon coconut or olive oil (or sub unsalted butter)
• 4 ears sweet corn, husked and de-silked
• 1 quart vegetable broth
• 1 bunch cilantro, well-washed and squeezed dry
• 1 small (or half of a bigger) red bell pepper, finely diced (1/2 cup, give or take)
• 2 jalapeno peppers, seeded and deribbed (or not, if you prefer more heat), minced, divided
• 2 green onions, thinly sliced
• 4 small-medium zucchini, chopped (3-4 cups; reserve 1/2 cup, finely diced, for the garnish)
• 4 ounces lump crab meat, picked over
• 2 tablespoons unsalted butter, or sub coconut oil
• 1 medium-large onion, chopped (2 cups)
• 1 pound yukon gold potatoes, peeled and cubed
• 2 tablespoons fresh ginger root, minced or grated
• 1 tablespoon curry powder, preferably hot (Julie Sahni's master recipe is a good one)
• 1 can coconut milk (13.5-15 oz)
• lime juice to taste (start with the juice of half a lime and adjust from there)
• salt and pepper, to taste
• 1/4 cup mint, finely chopped, plus extra for garnish

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