Saute onion, celery and carrot in oil until soft, about 10 minutes.
Stir in corn, thyme, water and a little salt; simmer 20 minutes.
Coarsely puree mixture; return to pot.
Stir in salt, white pepper and cayenne to taste.
Remove from heat; stir in lemon juice.
Dice half of the avocados and stir into soup. Slice remaining avocado.
Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.
Recipe Courtesy of California Avocado Commission