Corn and Chipotle Soup with Avocado-Radish Salsa

• 2 Tbs. olive oil
• 1 medium onion, thinly sliced (1 1/2 cups)
• 1 clove garlic, peeled and thinly sliced
• 1/4 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
• 3/4 cup almond milk
• 3 large radishes, diced (13 cup)
• 1/2 avocado, peeled and diced ( 1/2 cup)
• 2 tsp. lime juice
• Fresh cilantro leaves, for garnish (optional)

1. Heat oil in pot over medium heat.
2. Add onion, and saute 5 minutes.
3. Stir in garlic and coriander, and cook 1 minute.
4. Set aside 1/2 cup corn for garnish; add remaining corn, broth, and chiles to pot; bring to a simmer.
5. Cover, and simmer 7 minutes.
6. Stir in almond milk.
7. Puree mixture with immersion blender, and season with salt, if desired.
8. Combine radishes and avocado in bowl.
9. Stir in lime juice.
10. Serve soup garnished with 2 Tbs.
11. avocado mixture, a sprinkling of corn kernels, and cilantro (if using).

olive oil, onion, clove garlic, ground coriander, fresh corn kernels, vegetable broth, chiles, almond milk, radishes, avocado, lime juice, cilantro

Taken from www.vegetariantimes.com/recipe/corn-and-chipotle-soup-with-avocado-radish-salsa/ (may not work)