Method

1. Heat the oil in a large saucepan and saute the onion, celery and carrot until just tender.
2. Add the corn, thyme and water or stock, and salt to taste.
3. Bring to the boil, then reduce heat and simmer 10-20 minutes or until vegetables are tender.
4. Puree, adding more water or milk if necessary to bring to desired consistency.
5. Season to taste with the pepper and cayenne and reheat.
6. Remove from heat and add lemon juice to taste.
7. Just before serving, finely dice 3 of the avocados and mash through the soup.
8. Slice the remaining avocado thinly and coat in lemon juice.
9. Serve soup into bowls and decorate with the sliced avocado and carrot threads.
10. NB: To make carrot threads, peel carrots and run a zester down the length of the carrot. Chill in iced water until ready to use.