Spicy Corn Soup
*2 Tbsp. Olive oil
*1 1/2 cups thinly sliced onion (about 1 medium)
*1 clove garlic , peeled and sliced
*1/4 tsp. ground coriander
*3 cups fresh or frozen corn kernels
*2 cups vegetable broth
*2 chipotle chiles in adobe sauce (use less if you want a milder soup)
*3/4 cup unsweetened plain almond milk
*3 large radishes (diced)
*1/2 avocado (chopped into small squares)
*2 tsp. lime juice
*fresh cilantro leaves
1. Heat olive oil in a pot over medium high heat. Add onion and saute for about 5 minutes. Stir in coriander and garlic. Cook for about 1 more minute. Set aside about 1/2 cup corn kernels for garnish. and remaining corn, chilies, and broth to the pot with the onions. Cover and bring to a simmer, simmer for 7 minutes. Stir in almond milk.
2. Using an immersion blender puree mixture and season with salt, to taste.
3.In a separate bowl combine garnish; avocado, radish, lime juice, corn and cilantro.
4. to serve fill a soup bowl with soup and sprinkle garnish mix on top.