Latin Corn Soup

• 2 cups thinly sliced onions
• 2 tsp. olive oil
• 3 garlic cloves, minced
• pressed
• 1 fresh chile, minced and seeds removed (if you don't want the heat)
• 2 tsp. ground coriander
• 1-1/2 tsp. dried oregano
• 1 tsp. salt
• 2 cups water
• veggie broth
• 1/4 cup thinly sliced radishes
• 2 cups peeled and diced sweet potatoes
• yams
• 1 cup diced red bell pepper
• 1 15 oz. can white hominy, drained (you can find this in the canned vegetable section
• Hispanic section of the grocery store)
• 1 14 oz. can coconut milk
• 1 14 oz. can diced tomatoes
• 1-1/2 cup fresh
• frozen corn kernels
• 2 tbsp. lime juice
• 2 tbsp. chopped cilantro
• avocado
• guacamole for garnish on top

1. In a soup pot on medium-high heat, cook the onions in the oil for about 5 minutes, until they start to soften.
2. Add the garlic, chile, coriander, oregano, and salt and stir constantly for a minute.
3. Stir in 1 cup of the water/veggie broth and the radishes, sweet potatoes, and bell pepper.
4. Cover and simmer, stirring occasionally, until the veggies are tender, about 10-15 minutes.
5. While the vegetables simmer, in a blender, puree the hominy with the remaining water/broth and the coconut milk until smooth.
6. When the veggies are tender, add the puree and the tomatoes and corn.
7. Bring back to a simmer, stirring occasionally.
8. Stir in the lime juice and cilantro Top servings with avocado or guacamole if desired.

onions, olive oil, garlic, pressed, fresh chile, ground coriander, oregano, salt, water, veggie broth, radishes, sweet potatoes, yams, red bell pepper, white hominy, section, coconut milk, tomatoes, fresh, frozen corn kernels, lime juice, cilantro, avocado

Taken from www.foodgeeks.com/recipes/21871 (may not work)