California Avocado-Spiked Corn Soup

INGREDIENTS:1¼ quarts chopped onion
1¼ quarts diced celery
2 cups coarsely shredded carrot
1/3 cup canola oil
3 quarts yellow corn kernels
1½ Tbsp. chopped fresh thyme
3 quarts water
to taste, salt
to taste, freshly ground white pepper
to taste, cayenne pepper
1/3 cup fresh lemon juice, or to taste
11 California Avocados (5½ lbs.)
as needed

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