Canned chipotle chiles add heat and a wonderful smokiness to this sweet soup.

• 2 Tbs. olive oil
• 1 medium onion, thinly sliced (1 ½ cups)
• 1 clove garlic, peeled and thinly sliced
• ¼ tsp. ground coriander
• 3 cups fresh corn kernels or 1 1-lb. pkg. frozen corn, thawed
• 2 cups low-sodium vegetable broth
• 2 chipotle chiles in adobo sauce, chopped
• ¾ cup almond milk
• 3 large radishes, diced (⅓ cup)
• ½ avocado, peeled and diced (½ cup)
• 2 tsp. lime juice
• Fresh cilantro leaves, for garnish (optional)

1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes. Stir in garlic and coriander, and cook 1 minute. Set aside ½ cup corn for garnish; add remaining corn, broth, and chiles to pot; bring to a simmer. Cover, and simmer 7 minutes. Stir in almond milk. Purée mixture with immersion blender, and season with salt, if desired.

2. Combine radishes and avocado in bowl. Stir in lime juice. Serve soup garnished with 2 Tbs. avocado mixture, a sprinkling of corn kernels, and cilantro (if using).

 

Source: Vegetarian Times