Corn and Chipolte Soup with Radish and Avacado Salsa

Corn and Chipotle Soup 
With Radish and Avocado Salsa

30 minutes or fewer

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

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Ingredients:
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)

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Directions:

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.

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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).  Serves 4